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Poached Salmon with Creamy Herb Sauce

Photo: Jan Smith
Yield 4 servings
Poach the salmon for 10 minutes, then let it stand for another 10 minutes to finish cooking. It will be translucent in the center when it's completely cooked.

Ingredients

  • Salmon:
  • 2 cups dry white wine
  • 2 cups water
  • 3 tablespoons sliced shallots
  • 6 black peppercorns
  • 4 lemon slices
  • 2 parsley sprigs
  • 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
  • Sauce:
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup chopped fresh sorrel
  • 1/4 cup fat-free sour cream
  • 2 tablespoons chopped fresh chervil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Remaining Ingredients:
  • 3 cups sugar snap peas, trimmed
  • 8 cups torn Bibb lettuce (about 5 ounces)

Nutrition Information

  • calories 411
  • caloriesfromfat 38 %
  • fat 17.4 g
  • satfat 4.1 g
  • monofat 6.7 g
  • polyfat 5.6 g
  • protein 41.1 g
  • carbohydrate 19.2 g
  • fiber 4.2 g
  • cholesterol 87 mg
  • iron 2.3 mg
  • sodium 684 mg
  • calcium 132 mg

How to Make It

  1. To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill. Discard cooking liquid.

  2. To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.

  3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; drain. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.