Poached Salmon with Creamy Herb Sauce
1. In large skillet, add dill sprigs, lemon slices, 2 cups water, wine and 2 teaspoons salt; cover and heat to boiling over high heat. Add salmon, skin side down, to skillet. Cover and cook 7 to 9 minutes or until salmon turns almost opaque throughout and reaches an internal temperature of 145°. Remove salmon from skillet and pat dry with paper towels; remove skin, if desired.
2. Meanwhile, in small bowl, stir mayonnaise, herbs, sour cream, lemon juice and zest, pepper and remaining 1 tablespoon water and ¼ teaspoon salt. Serve salmon with sauce garnished with lemon slices and herbs, if desired.
- 15 g Fat
- 6 g Saturated fat
- 77 mg Cholesterol
- 708 mg Sodium
- 6 g Carbohydrates
- 0 g Fiber
- 25 g Protein
Directions
1. In large skillet, add dill sprigs, lemon slices, 2 cups water, wine and 2 teaspoons salt; cover and heat to boiling over high heat. Add salmon, skin side down, to skillet. Cover and cook 7 to 9 minutes or until salmon turns almost opaque throughout and reaches an internal temperature of 145°. Remove salmon from skillet and pat dry with paper towels; remove skin, if desired.
2. Meanwhile, in small bowl, stir mayonnaise, herbs, sour cream, lemon juice and zest, pepper and remaining 1 tablespoon water and ¼ teaspoon salt. Serve salmon with sauce garnished with lemon slices and herbs, if desired.
