Ingredients:
- 3 celery ribs with leaves , cut into 1-inch pieces
- 2 carrots , cut into 1-inch pieces
- 6 parsley sprigs
Directions:
- Combine first 10 ingredients in a fish poacher.* Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Cool to room temperature; strain reserving liquid. Discard solids. Return liquid to poacher.
- Remove the head, tail, and fins from salmon. Wrap fish in cheesecloth; tie ends with string. Place fish in poaching liquid; add water to cover by 1 to 1 1/2 inches. Cover and bring to a simmer; simmer 20 minutes. Remove from heat, leaving fish in liquid for 15 minutes. Remove fish from liquid. Cool. Cover and refrigerate for 8 hours.
- Remove cheesecloth. Remove and discard skin. Place fish on a platter, and garnish with cucumber slices, lemon slices, and fresh dill. Serve with Cucumber-Dill Sauce, Watercress Sauce, and Aïoli.
- *A large oval roasting pan may be used.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.56 Kcal (279 kJ) | ||
| Calories from fat | 9.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Cholesterol | 11.59mg | 4% | |
| Sodium | 181.4mg | 8% | |
| Potassium | 199.37mg | 4% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 48.57 Kcal (203 kJ) | ||
| Calories from fat | 6.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 2% | |
|---|---|---|---|
| Cholesterol | 8.46mg | 4% | |
| Sodium | 132.36mg | 8% | |
| Potassium | 145.48mg | 4% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 1.14g | 6% | |
| Dietary Fiber | 0.57g | 3% | |
| Protein | 4.2g | 12% | |
| Vitamin C | 1.9mg | 4% | |
| Calcium | 14.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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