Diabetic, Low-fat Cold Poached Salmon
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 473.18 ml water
- 236.59 ml dry white wine or 236.59 ml chicken broth
- 1 small onion, sliced
- 1 stalk celery, chopped (with leaves)
- 2.46 ml salt
- 1.23 ml dried thyme leaves
- 1.23 ml dried tarragon leaves
- 5 peppercorns
- 4 sprig parsley
- 1 bay leaf
- 4 salmon steaks, 1 inch thick (about 2 pounds)
-
GREEN SAUCE
- 236.59 ml parsley sprig
- 354.88 ml large-curd cottage cheese
- 14.79 ml lemon juice
- 14.79 ml milk
- 2.46 ml dried basil leaves
- 2.46 ml salt
- 0.61 ml pepper
- 0.26-0.39 ml red pepper sauce
directions
- Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat.
- Cover and simmer 5 minutes.
- Place fish in skillet; add water, if necessary, to cover.
- Heat to boiling; reduce heat.
- Simmer until fish flakes easily with fork, 12 to 15 minutes.
- Carefully remove fish with slotted spatula; place on wire rack to drain.
- Carefully remove skin; cut fish lengthwise into halves.
- Cover and refrigerate until cold, at least 4 hours.
- Prepare Green Sauce; serve with fish.
- Green Sauce---------------.
- Place all ingredients in a blender container.
- Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0