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| 2 Tasse | water |
| 1 Tasse | Dry white wine or apple |
| | Juice |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | oregano dried leaves |
| 1/8 Teelöffel | Ground red pepper (cayenne) |
| 4 | black peppercorns |
| 4 | Sprigs cilantro |
| 1 klein | onion sliced |
| 2 x ca. 450 g | Salmon or whitefish |
| | Lemon wedges, if desired |
| | Cucumber Sauce: |
| 1 Tasse | sour cream |
| 1 Tasse | yogurt plain |
| 1/4 Tasse | parsley fresh, chopped |
| 1/4 Tasse | cilantro chopped, fresh |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 2 mittel | Cucumbers, peeled, m seeded |
| | And coarsely shredded |
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Prepare Cucumber Sauce. Mix all ingredients. Cover and refrigerate about 2 hours or until chilled.
Heat remaining ingredients except salmon fillets and lemon wedges to boiling in 12-inch skillet; reduce heat to low. Cover and simmer 5 minutes.
Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
Serve salmon with sauce and lemon wedges.
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