Poached Salmon with Creamy Herb Sauce

Poached Salmon with Creamy Herb Sauce Recipe
Photo: Jan Smith
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.
4

Worthy of a special occasion

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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

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.

Note:

Katherine Cobbs,

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note