Poached Salmon With Dill Sauce
|Canned chicken broth||10 3⁄4 Ounce, undiluted (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Salmon steaks||4 (About 3/4 Inch Thick)|
|Sour cream||1⁄2 Cup (8 tbs) (Use Commercial)|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄4 Teaspoon (Use Whole Ones)|
Add the first 3 ingredients to a fish poacher or large skillet; bring to a boil, and add salmon.
Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
Reserve 2 tablespoons poaching liquid; set aside.
Refrigerate salmon in remaining poaching liquid until chilled.
Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dill weed, stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels.
Serving size: Complete recipe
Calories 1264 Calories from Fat 561
% Daily Value*
Total Fat 63 g96.5%
Saturated Fat 19.7 g98.6%
Trans Fat 0 g
Cholesterol 389.8 mg129.9%
Sodium 460.3 mg19.2%
Total Carbohydrates 21 g7%
Dietary Fiber 1.8 g7.2%
Sugars 9.8 g
Protein 129 g258.2%
Vitamin A 20.6% Vitamin C 15.1%
Calcium 27.1% Iron 38.2%
*Based on a 2000 Calorie diet