South Beach Poached Salmon with Cucumber Dill Sauce
- Number of Servings: 6
Ingredients
White Wine, 2 cupsWater, tap, 2 cup Soup, bouillon cubes and granules, low sodium, dry, .5 teaspoon Dill weed, fresh, 4 sprigs Bay Leaf, 2Peppercorns 6Celery, raw, 1 stalk, medium choppedLemons, 1 small slicedAtlantic Salmon (fish), 6 - 4 oz filletsCucumber (peeled), .3 cup, pared, chopped Sour Cream, reduced fat, .3 cup Yogurt, plain, low fat, .3 cup Dill weed, fresh, 2 sprigs chopped*Grey Poupon Dijon Mustard, 1 tsp
Salmon: combine wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, lemon, in a skillet. bring to boil cover reduce heat, simmer 10 mins. Add salmon, cook 10 mins. Transfer slamon to a platter, using a slotted spoon. Cover and chill thoroughly. discard the liquid mixture remaining in skillet.
Sauce: med bowl, mix cucumber, sour scream, yogurt, dillweed, mustard.
To serve: place fillets on individual serving plates, spoon sauce overly over the fillets. Garnish with fresh dillweed sprigs.
Number of Servings: 6
Recipe submitted by SparkPeople user INTRIGUE.
Sauce: med bowl, mix cucumber, sour scream, yogurt, dillweed, mustard.
To serve: place fillets on individual serving plates, spoon sauce overly over the fillets. Garnish with fresh dillweed sprigs.
Number of Servings: 6
Recipe submitted by SparkPeople user INTRIGUE.
Nutritional Info Amount Per Serving
- Calories: 292.1
- Total Fat: 11.0 g
- Cholesterol: 85.9 mg
- Sodium: 111.5 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.1 g
- Protein: 30.3 g
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