Tuesday, February 9, 2010

Poached Salmon Steaks with Yogurt-Dill Sauce

Prep: 5 mins
Cook: 12 mins
Serves: 4

  • 2 cups low-sodium chicken broth
  • 1 onion, sliced
  • 1 celery rib, sliced
  • 1 cup plain low-fat yogurt
  • 1 Tbsp. lemon juice
  • 1/4 cup chopped fresh dill
  • Salt and pepper
  • 4 salmon steaks, 1 inch thick (about 6 oz. each)
1.) In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.

2.) While broth is boiling blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.

3.) Season salmon on both sides with salt and pepper. Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.

4.) Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.

Per serving: 258 Cal., 6g Fat (1g Sat.), 92mg Chol., 1g Fiber, 39g Pro., 10g Carb., 729mg Sod.

Recipe via All You Magazine

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