Poached Salmon And Potato Salad With Fresh Herb Sauce

Directions

1. Rinse salmon. Place in large skillet, cover with cool water and add in a heaping Tbsp. of salt. Bring water to boil then turn off heat and let stand 25 min. Remove skin from salmon and chill, covered, at least 1 hour.
2. Close to serving, scrub potatoes, cut in half lengthwise and steam over boiling water till tender when pierced with a knife, 25 to 35 min.
3. For the Sauce: Puree tofu in food processor or possibly blender with yogurt, lowfat sour cream and oil till smooth. Scrape down sides; add in lemon zest, juice, dill and garlic and process again till smooth and pale green. Scrape into bowl and stir in all but a few chives. Taste for salt and season with pepper. Wipe bowl so which it looks neat, sprinkle remaining chives and chive blossoms, if using, over top. Cover and refrigerateat least 1 hour. (
4. Makes about 1 c.)
5. To serve, flake salmon onto 4 plates, add in potatoes and intersperse with clumps of watercress. Spoon a little sauce over salmon and potatoes and garnish with chives. Serve remaining sauce on side.
6. This recipe yields 4 servings.
7. Comments: The tofu disappears into the sauce, and even friends who approach tofu with hard suspicion never guess which it's here. This herb-laced sauce is not only perfect for chilled salmon and steamed summer potatoes, it's also friendly to a host of other dishes, such as hot flageolet beans, green beans, romaine salads and vegetable slaws. You can take it right through the seasons of your herb garden, replacing the dill with marjoram, lovage, chervil, tarragon and lemon thyme.
8. NOTES :