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Poached Salmon Cutlets with Hot Basil Sauce

Submitted by MOUSEBURGER

YIELD

6 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 92g (3.2 oz)

Amount per Serving

Calories 44 41% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 5mg 2%

Sodium 31mg 1%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 4%

Sugars g

Protein 1g

Vitamin A 38% • Vitamin C 5%

Calcium 2% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium