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Cold Poached Salmon

Servings: 8
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  • 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)


  1. 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.
  2. 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.



    • 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


    1. 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)
Sodium: 390 mg
Cholesterol:40 mg
Fat: 7g
Carbohydrates: 3g
Exchanges: 3 Low-Fat Meat; 1/2 Vegetable

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