Sauce Pistou:
Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
Court Bouillon:
Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
Yield: Makes about 2 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	756.22 Kcal (3166 kJ)
Calories from fat	472.08 Kcal
		% Daily Value*
Total Fat	52.45g	81%
Cholesterol	75.58mg	25%
Sodium	598.49mg	25%
Potassium	1247.56mg	27%
Total Carbs	23.77g	8%
Sugars	10.65g	43%
Dietary Fiber	4.97g	20%
Protein	33.88g	68%
Vitamin C	26.5mg	44%
Vitamin A	0.4mg	14%
Iron	1.3mg	7%
Calcium	157mg	16%

Amount Per 100 g
Calories	94.12 Kcal (394 kJ)
Calories from fat	58.76 Kcal
		% Daily Value*
Total Fat	6.53g	81%
Cholesterol	9.41mg	25%
Sodium	74.49mg	25%
Potassium	155.27mg	27%
Total Carbs	2.96g	8%
Sugars	1.33g	43%
Dietary Fiber	0.62g	20%
Protein	4.22g	68%
Vitamin C	3.3mg	44%
Vitamin A	0.1mg	14%
Iron	0.2mg	7%
Calcium	19.5mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

18.7

Points
19

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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