Poached Salmon with Creamy Herb Sauce
Prep: 15 minutes
Cook: 5 minutes plus standing • Serves: 4
1 small lemon, thinly sliced plus additional slices for garnish
2 cups plus 1 tablespoon water
1 cup dry white wine
2-1/4 teaspoons salt
1-1/4pounds fresh salmon fillet
1/2 cup light mayonnaise
1/3cup chopped assorted fresh herbs such as chives, dill, tarragon or thyme leaves plus additional for garnish
1/4 cup light sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground black pepper
1.In large skillet, add dill sprigs, lemon slices, 2 cups water, wine and 2 teaspoons salt; cover and heat to boiling over high heat. Add salmon, skin side down, to skillet. Cover and cook 7 to 9 minutes or until salmon turns almost opaque throughout and reaches an internal temperature of 145°. Remove salmon from skillet and pat dry with paper towels; remove skin, if desired.
2.Meanwhile, in small bowl, stir mayonnaise, herbs, sour cream, lemon juice and zest, pepper and remaining 1 tablespoon water and 1/4 teaspoon salt. Serve salmon with sauce garnished with lemon slices and herbs, if desired.
Approximate nutritional values per serving:
406 Calories, 15g Fat (6g Saturated), 77mg Cholesterol,
708mg Sodium, 6g Carbohydrates, 0g Fiber, 25g Protein
Cooking Clue
Creamy Herb Sauce can be prepared up to 3 days in advance and refrigerated. Salmon can be poached up to 1 day in advance, refrigerated and served chilled.
Dietitian’s tip:
> The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week.