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
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