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
Sodium: 390 miligrams
Cholesterol: 40 miligrams
Protein: 27 grams
Carbohydrates: 3 grams