Directions:
- In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate.
- In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon.
- Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.08 Kcal (503 kJ) | ||
| Calories from fat | 57.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 26.04mg | 9% | |
| Sodium | 442.26mg | 18% | |
| Potassium | 127.84mg | 3% | |
| Total Carbs | 5.13g | 2% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 12.6mg | 70% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 65.93 Kcal (276 kJ) | ||
| Calories from fat | 31.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 10% | |
|---|---|---|---|
| Cholesterol | 14.3mg | 9% | |
| Sodium | 242.83mg | 18% | |
| Potassium | 70.19mg | 3% | |
| Total Carbs | 2.82g | 2% | |
| Sugars | 1.78g | 13% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 4.44g | 16% | |
| Vitamin C | 5mg | 15% | |
| Iron | 6.9mg | 70% | |
| Calcium | 22.5mg | 4% | |
* 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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