Diabetic, Low-fat Cold Poached Salmon

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  cups water
• 1  cup dry white wine or 1  cup chicken broth
• 1  small onion, sliced
• 1  stalk celery, chopped (with leaves)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried thyme leaves
• 1⁄4 teaspoon dried tarragon leaves
• 5  peppercorns
• 4  sprigs parsley
• 1  bay leaf
• 4  salmon steaks, 1 inch thick (about 2 pounds)

• GREEN SAUCE

• 1  cup parsley sprig
• 1 1⁄2 cups large-curd cottage cheese
• 1  tablespoon lemon juice
• 1  tablespoon milk
• 1⁄2 teaspoon dried basil leaves
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 4 -6  drops  red pepper sauce

Directions

1. Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat.
2. Cover and simmer 5 minutes.
3. Place fish in skillet; add water, if necessary, to cover.
4. Heat to boiling; reduce heat.
5. Simmer until fish flakes easily with fork, 12 to 15 minutes.
6. Carefully remove fish with slotted spatula; place on wire rack to drain.
7. Carefully remove skin; cut fish lengthwise into halves.
8. Cover and refrigerate until cold, at least 4 hours.
9. Prepare Green Sauce; serve with fish.
10. Green Sauce---------------.
11. Place all ingredients in a blender container.
12. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.