Poached Salmon With Julienned Vegetables
|Carrot||1⁄2 , pared|
|Green pepper||1⁄2 , seeded|
|Red pepper||1⁄2 , seeded|
|Fennel seed||1⁄2 Teaspoon|
|Chopped fresh parsley||1⁄2 Teaspoon|
|Water||3 Cup (48 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
Cut vegetables into julienne.
Heat butter in saute pan. Add vegetables and seasonings. Cover and cook 3 minutes over low heat. Remove vegetables from pan and set aside.
Add water and wine to saute pan. Season with salt and pepper and bring to boil. Cook 8 minutes over low heat.
Add salmon steaks to liquid in pan. Simmer 6 minutes over low heat. Turn salmon over once during cooking. About 2 minutes before the salmon is cooked, add vegetables to pan to reheat.
The salmon is cooked when the flesh feels firm to the touch.
Remove salmon steaks from pan and serve with julienned vegetables. Sprinkle with lemon juice.
If desired, top salmon steaks with a slice of herb or garlic butter.
Serving size: Complete recipe
Calories 1132 Calories from Fat 458
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 362.3 mg120.8%
Sodium 324 mg13.5%
Total Carbohydrates 19 g6.4%
Dietary Fiber 5.7 g22.6%
Sugars 9 g
Protein 122 g244.6%
Vitamin A 168.2% Vitamin C 276.1%
Calcium 16.1% Iron 36.9%
*Based on a 2000 Calorie diet