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.

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