| 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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