Cold Poached Salmon with Minted Zucchini-Yogurt Dressing

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Category : Fish And Sea Food

Recipe : Cold Poached Salmon with Minted Zucchini-Yogurt Dressing

Makes 4 servings

3/4 cup plain nonfat yogurt
1/4 cup nonfat sour cream
3 tablespoons minced fresh mint leaves
Pinch ground red pepper
1/2 cup julienned zucchini
4 fluid ounces (1/2 cup) dry white wine
1 small onion, halved
1/4 teaspoon grated lemon zest
2 lemon slices
Four 3-ounce salmon steaks

To prepare dressing, in small bowl, combine yogurt, sour cream, mint, zest and
pepper; stir in zucchini. Refrigerate, covered, until chilled.
Meanwhile, in large nonstick skillet, combine wine, onion, lemon slices and 2 cups
water; bring liquid to a boil. Reduce heat to low; add salmon steaks. Poach salmon
3-4 minutes, until fish flakes easily when tested with fork.
With slotted spatula, transfer fish to serving platter; discard poaching liquid and
solids. Refrigerate fish, covered, until chilled.
Top each chilled salmon steak with one-fourth of the dressing.

SERVING (1 SALMON STEAK, 1/4 CUP + 1 TABLESPOON DRESSING)
PROVIDES: 1/4 Milk, 1/4 Vegetable, 2 Proteins, 35 Optional Calories.

PER SERVING: 161 Calories, 5 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 80
mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber, 21 g Protein, 119 mg Calcium .