Post by zanadu on Dec 30, 2008 7:50:15 GMT -5
Yield: 8 servings
INGREDIENTS
- 2 cups water
- 1 cup dry white wine or chicken broth
- 1 small onion, sliced
- 1 medium stalk celery (with leaves), chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried tarragon leaves
- 5 peppercorns
- 4 sprigs parsley
- 1 bay leaf
- 4 salmon steaks, 1 inch thick (about 2 pounds)
- Green Sauce (recipe below)
DIRECTIONS
Heat water, wine, onion, celery, salt, thyme, tarragon,
peppercorns, parsley and bay leaf to boiling in 12-inch
skillet; reduce heat. Cover and simmer 5 minutes.
Place fish in skillet; add water, if necessary, to
cover. Heat to boiling; reduce heat.
Simmer until fish flakes easily with fork, 12 to 15 minutes.
Carefully remove fish with slotted spatula; place on wire
rack to drain. Carefully remove skin; cut fish lengthwise
into halves. Cover and refrigerate until cold, at least
4 hours. Prepare Green Sauce; serve with fish.
GREEN SAUCE
INGREDIENTS
- 1 cup parsley sprigs
- 1-1/2 cups large curd creamed cottage cheese
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 to 6 drops red pepper sauce
DIRECTIONS
Place all ingredients in a blender container.
Cover and blend on high speed, stopping blender occasionally
to scrape sides, until smooth, about 3 minutes.
Nutritional Information Per Serving:
Calories: 185; Fat: 7 grams; Carbohydrates: 3 gram;
Protein: 27 grams; Sodium: 390 mg; Cholesterol: 40 mg
Exchanges: 3 Low-Fat Meat; 1/2 Vegetable
INGREDIENTS
- 2 cups water
- 1 cup dry white wine or chicken broth
- 1 small onion, sliced
- 1 medium stalk celery (with leaves), chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried tarragon leaves
- 5 peppercorns
- 4 sprigs parsley
- 1 bay leaf
- 4 salmon steaks, 1 inch thick (about 2 pounds)
- Green Sauce (recipe below)
DIRECTIONS
Heat water, wine, onion, celery, salt, thyme, tarragon,
peppercorns, parsley and bay leaf to boiling in 12-inch
skillet; reduce heat. Cover and simmer 5 minutes.
Place fish in skillet; add water, if necessary, to
cover. Heat to boiling; reduce heat.
Simmer until fish flakes easily with fork, 12 to 15 minutes.
Carefully remove fish with slotted spatula; place on wire
rack to drain. Carefully remove skin; cut fish lengthwise
into halves. Cover and refrigerate until cold, at least
4 hours. Prepare Green Sauce; serve with fish.
GREEN SAUCE
INGREDIENTS
- 1 cup parsley sprigs
- 1-1/2 cups large curd creamed cottage cheese
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 to 6 drops red pepper sauce
DIRECTIONS
Place all ingredients in a blender container.
Cover and blend on high speed, stopping blender occasionally
to scrape sides, until smooth, about 3 minutes.
Nutritional Information Per Serving:
Calories: 185; Fat: 7 grams; Carbohydrates: 3 gram;
Protein: 27 grams; Sodium: 390 mg; Cholesterol: 40 mg
Exchanges: 3 Low-Fat Meat; 1/2 Vegetable