Cold Poached Salmon With Green Herb Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Religious | 1 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1 | c | Dry white wine |
| 1 | Onion, sliced | |
| 1 | Stalk celery, chopped | |
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried tarragon |
| 5 | Peppercorns | |
| 4 | Sprigs parsley | |
| 1 | Bay leaf | |
| 4 | Salmon steaks, 1 inch thick | |
| 1 | c | Parsley sprigs |
| 1 | T | Lemon juice |
| 1 | T | Lowfat milk |
| 1/2 | t | Dried basil |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 5 | Tabasco sauce, or 1/8 tsp | |
| Religious Experience | ||
| 1 1/2 | c | Cottage cheese |
INSTRUCTIONS
Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 8 Heat water, wine, onion, celery, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in a 12-inch skillet. Reduce heat, cover, and simmer for 5 minutes. Place fish in skillet, and add water to cover (if needed). Heat to almost boiling, and reduce heat to a slow simmer. Simmer the fish until it flakes easily with a fork, about 12-15 minutes. Carefully remove fish and place on a wire rack or strainer to drain (or just use a big slotted spoon). Carefully remove skin and cut fish lengthwise into halves. Cover and refrigerate for 5 hours. Prepare the following green herb sauce and serve drizzled over fish. Serve with fresh cantaloupe and basmati rice. ~GREEN HERB SAUCE: Blend all ingredients in a blender or food processor until smooth. Make sure to scrape the sides into the mixture in the middle of blending to eliminate clumps. NUTRITIONAL INFORMATION per serving 185 Calories, 27g Protein, 3g Carbohydrate, 7g Fat, 40 mg Cholesterol, 390mg Sodium Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <capco@norwich.net> on Jul 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 533
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 14.2mg
Sodium: 2657.7mg
Potassium: 1188.3mg
Carbohydrates: 35.5g
Fiber: 5.7g
Sugar: 19.2g
Protein: 46.6g