Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 1 (750 ml) bottle chardonnay (dry white wine)
- 3 cups water
- juice of 1/2 lemon
- pinch salt
- 1-1/2 pounds salmon fillets
- 1 Tablespoon unsalted butter or olive oil
- 1 shallot, minced
- 1 Tablespoon grainy Pommery-style or Dijon mustard
- 2/3 cup plain low fat yogurt
- 1-2 Tablespoons minced fresh tarragon
Serves: 4
Prep time: 8 minutes
Cooking time: 12 minutes
Nutrition score per serving of 1 salmon fillet with sauce:
calories: 401
fat: 49% 22g; 5.9 g saturated
carbs + alcohol: 14% 4.7 g
protein: 37% 37 g
fiber: 0 g
calcium: 105 mg
iron: 0.8 mg
sodium: 222 mg
In a deep frying pan or wide saucepan combine chardonnay, water, lemon juice and salt. Carefully place salmon fillets in pan, skin side down, making sure they are covered with liquid. (f not, add more water.) Cover pan, set over medium-high heat and bring to a boil. Then turn down to a simmer and cook 4 or 5 minutes, until salmon turns opaque and flakes easily with a fork. Remove pan from heat.
Meanwhile, in a small saucepan or saute pan, heat the butter or olive oil on medium-high heat. Add shallot and cook until soft, about 3 minutes. Add 1/2 cup of the poaching liquid. Stir in mustard, yogurt and tarragon and reduce heat to a simmer.
With a slotted spatula, carefully lift salmon from poaching liquid onto serving plates. Spoon 1/4 of the sauce over each fillet and serve.
View Recipe