INGREDIENTS

INSTRUCTIONS

Place the stock, wine and pepper in a large saucepan or skillet and
bring to the boil.  Season the salmon with salt and pepper then place
all the pieces in  the stock mixture, making sure they are all under
the liquid. Turn  the heat off and allow all the fish pieces to "cook"
slowly for 10  minutes. Return the pan to the heat and start to bring
the stock to  the boil, as soon as bubbles appear at the edge of the
pan remove the  fish and place on a platter and cool. (Reserve poaching
liquid for  another use, perhaps as stock for risotto or soup).  To
make the sauce, mix the sour cream, yoghurt, mustard, lime juice,  zest
and honey together until well combined. To serve, drizzle some  of the
sauce over the fish and sprinkle a generous amount of chives  over the
top.  Serve on a bed of saffron rice with asparagus spears on the side.
Converted by MC_Buster.  Per serving: 4129 Calories (kcal); 136g Total
Fat; (32% calories from  fat); 388g Protein; 238g Carbohydrate; 1011mg
Cholesterol; 11621mg  Sodium Food Exchanges: 11 Grain(Starch); 47 1/2
Lean Meat; 0  Vegetable; 2 Fruit; 16 1/2 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 888
Calories From Fat: 491
Total Fat: 56.5g
Cholesterol: 130mg
Sodium: 2399.4mg
Potassium: 1185.8mg
Carbohydrates: 92.7g
Fiber: 10.1g
Sugar: 40.6g
Protein: 18.1g