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Red-and-Ready Spaghetti and Meatballs
Learn how to make this Red-and-Ready Spaghetti and Meatballs recipe.
Chilled Poached Salmon with Cucumber Sauce
Yield: Makes 4 servings
This recipe calls for pink or Humpback salmon, which is lowest in fat and calories among all varieties of salmon.
Ingredients:
1
cup water
1/2
teaspoon chicken or fish bouillon granules
1/8
teaspoon black pepper
4
fresh or thawed frozen pink salmon fillets (about 3 ounces each)
1/2
cup chopped seeded peeled cucumber
1/3
cup plain low-fat yogurt
2
tablespoons sliced green onion
2
tablespoons fat-free salad dressing or mayonnaise
1
tablespoon chopped fresh cilantro
1
teaspoon Dijon mustard
2
cups shredded lettuce
Preparation:
1.
Combine water, bouillon granules and pepper in large skillet. Bring to a boil over high heat. Carefully place salmon in skillet; return just to a boil. Reduce heat to medium-low. Cover and simmer 8 to 10 minutes or until salmon begins to flake when tested with fork. Remove salmon. Cover and refrigerate.
2.
For Cucumber Sauce, combine cucumber, yogurt, onion, salad dressing, cilantro and mustard in small bowl; cover and refrigerate.
3.
To serve, place chilled salmon fillets on lettuce-lined plates. Spoon Cucumber Sauce over salmon.
Nutritional Information:
| Serving Size: 1 salmon fillet with about 3 tablespoons sauce | |
| Sodium | 277 mg |
| Protein | 19 g |
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Cholesterol | 46 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 37 % |
| Calories | 150 |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 1 |
This recipe appears in:
Fish
