Poached Salmon Cutlets with Hot Basil Sauce
Yield
6 servingsPrep
25 minCook
20 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
celery stalks
chopped |
|
| 1 | each |
carrots
peeled and chopped |
|
| 1 | each |
onions
small, peeled and chopped |
|
| 1 | each |
basil
stripped from stalks |
*
|
| 6 | each |
salmon steaks
or cutlets, about 4 ounces each, and 1 inch thick |
*
|
| 3 | ounces |
white wine
|
|
| 4 | ounces |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | ounce |
butter, unsalted
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
celery stalks
chopped |
|
| 1 | each |
carrots
peeled and chopped |
|
| 1 | each |
onions
small, peeled and chopped |
|
| 1 | each |
basil
stripped from stalks |
*
|
| 6 | each |
salmon steaks
or cutlets, about 4 ounces each, and 1 inch thick |
*
|
| 86.7 | ml/g |
white wine
|
|
| 115.6 | ml/g |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
lemon juice
|
|
| 14.5 | ml/g |
butter, unsalted
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Spread all the vegetables over the bottom of a large flameproof dish, bed the salmon cutlets into the vegetables and cover them with half the basil.
Reserve the remaining basil.
Pour over the wine and water, season, bring to a boil, cover and simmer for 10 minutes.
Place the salmon on a warmed serving dish.
Bring the liquid back to the boil and simmer for 5 minutes.
Strain into a liquidizer.
Add the cooked and uncooked basil, and puree.
Place in a pan, bring to the boil and reduce by half, until thickened.
Remove from the heat, stir in the lemon juice and butter, pour over the salmon cutlets and serve.
