Poached Salmon
Serve with a green leafy salad and crisp steamed asparagus.

Servings: 6

• 3/4 cup fat free mayonnaise
• 1/2 cup finely chopped watercress or arugula leaves
• 1 tablespoon course grained Dijon mustard
• 1 teaspoon fresh lemon juice

• 2/3 cup water
• 2/3 cup dry white wine
• 1 shallot, thinly sliced
• 4 fresh parsley sprigs
• 1 fresh thyme sprig
• 6 - 6 ounce center-cut salmon fillets with skin

Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.

Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours.

Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.

COOKS NOTE: I prefer Alaskan Coho in this recipe.

Per Serving: 310 Calories; 11g Fat (33.1% calories from fat); 2g Saturated Fat; 38g Protein; 10g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 515mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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