Poached Salmon
Per ServingPoached Salmon |
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---|---|---|
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.