Makes 8 servings

Ingredients

• 4 salmon steaks, 1 inch thick (2 lb)
• 2 cups water
• 1 cup chicken broth
• 1 small onion, sliced
• 1 stalk celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• 4 sprigs parsley
• 5 peppercorns
• Green Sauce (recipe below)

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;
• Put fish in skillet;
• Add water to cover;
• Heat to boiling;
• Reduce heat;
• Simmer 12 to 15 minutes or until fish flakes easily with fork;
• 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 (recipe below);
• Serve with fish.

Green Sauce

Ingredients

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

Directions

• Place all ingredients in a blender;
• Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.

Calories: 185
Protein: 27 grams
Fat: 7 grams
Carbohydrates: 3 grams
Exchanges: 3 Low-Fat Meat; 1/2 Vegetable