South Beach Poached Salmon with Cucumber Dill Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of South Beach Poached Salmon with Cucumber Dill Sauce calories by ingredient


Introduction

Make ahead day before. Served cold, so a potatoe salad or such would be nice with this. Make ahead day before. Served cold, so a potatoe salad or such would be nice with this.
Number of Servings: 6

Ingredients

    White Wine, 2 cups
    Water, tap, 2 cup
    Soup, bouillon cubes and granules, low sodium, dry, .5 teaspoon
    Dill weed, fresh, 4 sprigs
    Bay Leaf, 2
    Peppercorns 6
    Celery, raw, 1 stalk, medium chopped
    Lemons, 1 small sliced
    Atlantic Salmon (fish), 6 - 4 oz fillets
    Cucumber (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

Directions

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.