Chilled Poached Salmon with Cucumber Sauce
This recipe calls for pink or Humpback salmon, which is lowest in fat and calories among all varieties of salmon.
Makes 4 servings
|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|
- 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.
- For Cucumber Sauce, combine cucumber, yogurt, onion, salad dressing, cilantro and mustard in small bowl; cover and refrigerate.
- To serve, place chilled salmon fillets on lettuce-lined plates. Spoon Cucumber Sauce over salmon.
|Serving Size:||1 salmon fillet with about 3 tablespoons sauce|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||37 %|
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