Cold Poached Salmon with Dill Dijon Sauce
Makes 10 servings
2 cups water
1 cup dry white wine
1 carrot, diced
1 stalk celery, chopped
1 onion, sliced
1/2 tablespoon black peppercorns
1 (2-pound) fresh True North Atlantic salmon fillet
Dill Dijon Sauce (recipe follows)
1. In large poacher or pan, combine water, wine, carrot, celery, onion, and peppercorns. Bring to boil. Lower heat, cover, and cook 15 minutes. Add salmon fillet. Cover and cook over low heat until salmon is done, approximately 15-20 minutes.
2. Cool the salmon in its stock. When cool, remove salmon from stock and remove skin from salmon; chill for several hours or overnight. Serve with Dill Dijon Sauce (see recipe below).
Dill Dijon Sauce
1 cup nonfat plain yogurt
1 1/2 tablespoons white vinegar
1 1/2 tablespoons Dijon mustard
3 tablespoons light brown sugar
2 teaspoons dried dill weed leaves
1. In small bowl, mix together all ingredients. Refrigerate before serving; it's best if refrigerated overnight.
Nutritional information per serving
Calories 164, Protein (g) 20, Carbohydrate (g) 11, Fat (g) 3, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fibre (g) 1, Cholesterol (mg) 48, Sodium (mg) 146. Diabetic Exchanges: 2.5 very lean meat, 0.5 starch
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