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Poached Salmon with Cucumber Sauce

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Submitted by GNBMI

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

0

Cucumber Sauce, optional *
79
CUP ML YOGURT, PLAIN
¼ 59
CUP ML CUCUMBERS
finely chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
Fish
1 237
CUP ML WATER
1 5
TEASPOON ML CHICKEN BROTH
1 15
TABLESPOON ML VINEGAR
1 1
SMALL SMALL ONIONS
sliced
1 1
PIECE PIECE BAY LEAVES *
1 1
EACH EACH PARSLEY SPRIGS *
½ 2.5
TEASPOON ML DILL WEED
dry or sprig fresh
2 2
EACH EACH PEPPERCORNS
or pinch pepper *
2 sm Salmon steaks,

Directions

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate.

Heat water to boiling in small skillet or medium saucepan. Add bouillon and stir until dissolved.

Add remaining ingredients except salmon and bring to a boil.

Turn heat to medium-low and simmer 5 min.

Add salmon, cover and simmer 6 to 8 min or until fish is cooked through (check at backbone).

Lift steaks out onto hot platter with an egg turner. Lift onions out and lay over fish.

Serve immediately with chilled yogurt-cucumber mixture.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 42 31% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 43mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 12%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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