Poached Salmon
Per ServingPoached Salmon |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 4 oz. | ||
| Calories | 165 | |
| Fat | 7 | g |
| Saturated Fat | 1.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 0 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Cholesterol | 50 | mg |
| Sodium | 45 | mg |
| Potassium | 405 | mg |
| Protein | 24 | g |
| Phosphorus | 265 | mg |
| Choices: Lean meat 4 | ||
- Makes: 4
- Serving Size: 4 oz.
- Preparation Time: 10 minutes
- Cooking Time: 8 minutes
- Chilling Time: 2 hours
Ingredients
| 1/2 | cup | dry white wine |
| 1/2 | cup | water |
| 2 | whole | peppercorns |
| 1 | small | onion, thinly sliced |
| 1 | sprig | fresh parsley |
| 1 | sprig | fresh dill |
| 1 | lb. | fresh salmon fillet, skinned |
| and cut into 4 pieces |
Directions
- Add the wine, water, peppercorns, onion, parsley, and dill to a large skillet. Bring to a boil, and lower the heat to a simmer. Lay the salmon fillets in the poaching liquid, cover, and simmer on low for 6 to 8 minutes. Do not overcook.
- Remove the salmon carefully using a large slotted spatula. Discard the poaching liquid. Add the salmon to a covered container and refrigerate for 2 hours until cold.
- Serve with Spiced Yogurt Sauce, or flake the salmon for salads or sandwiches.
