| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cyberealm, Mom’s best, Low-cal, Fish | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Dry white wine |
| 2 | tb | Chopped onion |
| 1 | tb | Lemon juice |
| 1 | ts | Peppercorns |
| 2 | Salmon steaks 5 oz. each | |
| 2 | tb | Sour cream |
| 2 | ts | Horseradish |
| 1 | ts | Flour |
| 1 | ts | Chopped fresh mint |
| 1/8 | ts | White pepper |
INSTRUCTIONS
1. In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil. 2. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon). 3. While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside. 4. Transfer salmon to serving platter; keep warm. 5. Pour cooking liquid through sieve into bowl discarding solids. Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes. Pour over salmon. Source: Weight Watcher Healthy Lifestyle Cookbook Each serving provides: 3 proteins, 65 optional calories per serving: 267 calories Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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