Poached Salmon with Cucumber Sauce
Delicious served with a green salad.

Servings: 4

• 1 cup water
• 1/2 cup dry white wine
• 1 small onion, sliced
• 2 sprigs parsley
• 5 peppercorns
• 1/4 teaspoon salt
• 4 - 4 ounce Alaska salmon steaks or fillets (4 to 6 ounce each)

• 1/2 cup light sour cream
• 1/2 cup plain yogurt
• 1/3 cup cucumber, seeded and finely chopped
• 1 tablespoon minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon basil, crushed

In 1 quart microwave safe dish combine all ingredients except salmon steaks; mix well. Microcook, covered, on high for 2 to 3 minutes or until mixture boils. Place salmon steaks in a separate microwave safe dish; pour wine mixture over salmon. Microcook, covered with vented plastic wrap, on medium-high for 5 to 6 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with Cucumber Sauce.

Cucumber Sauce: Combine sour cream, cucumber, onion, salt and basil; mix well. Sauce can be made ahead and refrigerated. Makes about 2/3 cup.

Per Serving: 185 Calories; 5g Fat (25.9% calories from fat); 1g Saturated Fat; 25g Protein; 6g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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