Poached Salmon With A Creamy Melon-Mint Sauce

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Washington Post


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1 tablespoon white wine vinegar

1 teaspoon salt

4 6-ounce skin-on or skinless salmon fillets, pin bones removed (24 ounces total)

1 cup low-fat or regular sour cream (do not use nonfat)

1 cup 1/4-inch diced cantaloupe

1 to 2 teaspoons sugar

1 to 2 teaspoons white wine vinegar


Freshly ground black pepper

1 tablespoon finely chopped mint leaves, plus small sprigs for garnish

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