Poached Salmon With Cucumber Sauce For 2 Recipe
Recipe
Ingredients
1 cucumber sauce optional
1/3 cup plain yogurt
1/4 cup cucumber, finely chopped
2 tbsp parsley, chopped
1 fish
1 cup water
1 tsp chicken bouillon or cube
1 tbsp vinegar
1 small onion, sliced
1 small piece bay leaf
1 parsley sprig
1/2 tsp dill weed dry or sprig fresh
2 peppercorns or pinch pepper
2 small salmon steaks abt.3/4 thick
Recipe
Preparation
Peel, seed and chop cucumber. Combine with yogurt and parsley and
refrigerate.
Heat water to boiling in small skillet or medium saucepan. Add
bouillon and stir until dissolved. Add remaining ingredients except
salmon and bring to a boil. Turn heat to medium-low and simmer 5 min.
Add salmon, cover and simmer 6-8 min or until fish is cooked through
(check at backbone). Lift steaks out onto hot platter with an egg
turner.
Lift onions out and lay over fish. Serve immediately with chilled
yogurt-cucumber mixture.
Serves 2. Note: Strain cooking liquid from the fish and freeze to
use in fish soup another day.
MICROWAVE: Heat water at high 1 min in a baking dish just large
enough to hold the steaks in a single layer. Add bouillon and stir to
dissolve. Stir in remaining ingredients except salmon. Put salmon in
baking dish, thick sides to edge. Cover tightly and microwave at
high 2 min. Turn baking dish 1/2 turn and microwave 2-3 min more
until small ends of steaks flake easily. Let stand covered 3 min,
then serve with sauce.
Source: Margo Oliver's Cookbook for Seniors, Nutritious recipes for
1-2-or more. Shared & tested (stove top) by Elizabeth Rodier July
1993.
Servings:
2
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Dieting tips
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While you can sometimes buy reduced carb bread crumbs, you can make them yourself by simply using low carb bread. All you have to do is toast the low carbohydrate bread in a preheated oven on a sheet of cookie paper. Once it is well toasted, process it in your food processor or blender. Keep in a tupperware container.
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