Diabetic, Low-fat Cold Poached Salmon |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
2 cups water |
1 cup dry white wine or 1 cup chicken broth |
1 small onion, sliced |
1 stalk celery, chopped (with leaves) |
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) |
1 cup parsley sprig |
1 1/2 cups large-curd cottage cheese |
1 tablespoon lemon juice |
1 tablespoon milk |
1/2 teaspoon dried basil leaves |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 -6 drops red pepper sauce |
Directions:
1. Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat.
2. Cover and simmer 5 minutes.
3. Place fish in skillet; add water, if necessary, to cover.
4. Heat to boiling; reduce heat.
5. Simmer until fish flakes easily with fork, 12 to 15 minutes.
6. Carefully remove fish with slotted spatula; place on wire rack to drain.
7. Carefully remove skin; cut fish lengthwise into halves.
8. Cover and refrigerate until cold, at least 4 hours.
9. Prepare Green Sauce; serve with fish.
10. Green Sauce-.
11. Place all ingredients in a blender container.
12. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.
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