Poached Salmon in Light Sauce

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 Cup of fresh dill
1 scallion, chopped
1/2 Cup light mayonnaise
1/2 Cup low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

Place 1 inch of water into a deep skillet and place the skillet over high heat.
Stir in the vinegar and bring the mixture to a boil.
Add the salmon fillets and reduce the heat to low so the water just simmers.
Cover the skillet and cook the salmon for 10 minutes or until the center is slight opaque in color.
Place the dill and scallions into a blender.
Add the mayonnaise, sour cream, horseradish and mustard.
Blend until the dill and scallions are chopped very fine.
Remove the fish with a slotted spoon to a platter.
Top the fish with the sauce just before serving.

Makes 4 servings