Cold Poached Salmon

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

© Michelle Anderson 2005 - 2015