Poached Salmon With Garden Harvest Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 235.6
- Total Fat: 10.3 g
- Cholesterol: 84.4 mg
- Sodium: 78.7 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.5 g
- Protein: 30.3 g
View full nutritional breakdown of Poached Salmon With Garden Harvest Sauce calories by ingredient
Introduction
A wonderful way to prepare salmon without adding fat! The sauce is reminiscent of Tzatsiki. Good hot or cold, great for next day pita pocket lunches! A wonderful way to prepare salmon without adding fat! The sauce is reminiscent of Tzatsiki. Good hot or cold, great for next day pita pocket lunches!Number of Servings: 4
Ingredients
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1 cup cucumber, drained and finely diced
½ cup plain yogurt
¼ teaspoon celery salt
½ teaspoon ground black pepper
½ tsp dried dill
2 cups water, boiling
2 vegetable bouillon cubes
1 tablespoon white vinegar
1 small onion, sliced
1 ½ teaspoons dried dill
1 teaspoon ground black pepper
4 (4-ounce) salmon steaks
Directions
To make the cucumber sauce, in a small bowl mix together the cucumber, yogurt, celery salt and pepper, and dill. Refrigerate until chilled before use.
Over high heat combine the water, bouillon, vinegar, onion, dill weed, and black pepper.
Reduce the heat to low, cover and simmer for 15 minutes.
Add the salmon, cover and simmer for 8 minutes, or until the fish flakes easily.
Plate the salmon steaks, and spoon the chilled cucumber sauce evenly over the salmon and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Over high heat combine the water, bouillon, vinegar, onion, dill weed, and black pepper.
Reduce the heat to low, cover and simmer for 15 minutes.
Add the salmon, cover and simmer for 8 minutes, or until the fish flakes easily.
Plate the salmon steaks, and spoon the chilled cucumber sauce evenly over the salmon and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
