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CATEGORY CUISINE TAG YIELD
Seafood Fish, Low-cal, Low-fat 4 Servings

INGREDIENTS

JUDI M. PHELPS
1 1/4 lb Salmon fillets
2 c Champagne
1/4 c Fresh-squeezed lemon juice
1/2 Yellow onion, sliced
1 T Capers
4 5-inch sprigs fresh tarragon
Several grinds of pepper

INSTRUCTIONS

Rinse the fillets and place in a shallow pan large enough to hold  them
in one layer.  Add the champagne, lemon juice, and enough water  to
just cover the fillets. Remove the fish and bring poaching liquid  to a
boil. Lay the fish back in the pan in a single layer and top  with the
onion slices, capers, tarragon, and pepper. Reduce heat to  low, cover,
and simmer 4 to 6 minutes, depending on the thickness of  the fish.
Fish is done when mostly opaque but still barely  transparent at the
very center. Remove fish from the liquid, along  with onions, capers,
and tarragon. Drain well and serve immediately  on warmed plates. This
is nice with a wild rice pilaf and a tossed  green salad.  Each serving
provides:  Calories 256, protein 29 g, carbohydrate 5 g,  sodium 102
mg, cholesterol 105 mg, fat 5 g, 19% of calories from fat.  Source:
The Best 125 Lowfat Fish & Seafood Dishes.  Shared and MM by Judi M.
Phelps. jphelps@shell.portal.com,  juphelps@delphi.com, or
jphelps@best.com  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 32.6mg
Sodium: 2898.9mg
Potassium: 264.6mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 26g


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