Poached Salmon in a Light Sauce

I love Salmon! Salmon is so good for you. Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling, take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Poached Salmon in a Light Sauce

What You Need:

  • Water
  • 2 tbsp cider vinegar, divided
  • 4 (6 oz.) salmon fillets
  • 1 C of fresh dill
  • 1 scallion, chopped
  • 1/2 C light mayonnaise
  • 1/2 C low fat sour cream
  • 1 tbsp horseradish
  • 2 tsp Dijon mustard

How to Make It:

Place 1 inch of water into a deep skillet and place the skillet over high heat.

Stir in the vinegar and bring the mixture to a boil.

Add the salmon fillets and reduce the heat to low so the water just simmers.

Cover the skillet and cook the salmon for 10 minutes or until the center is slight opaque in color.

Place the dill and scallions into a blender.

Add the mayonnaise, sour cream, horseradish and mustard.

Blend until the dill and scallions are chopped very fine.

Remove the fish with a slotted spoon to a platter.

Top the fish with the sauce just before serving.

Makes 4 servings

Preparation Time: approximately 10 minutes

Cooking Time: approximately 10 minutes

Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)

Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;

Cholesterol 110mg; Sodium 352mg

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