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| Poached
Salmon with Mustant-Dill Sauce |
1 1/2 cups
Brown's Dairy fat free or lowfat milk
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1 tsp olive
or vegetable oil
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2 tbsp finely
chopped shallots
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1/2 tsp salt
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freshly ground
black pepper to taste
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1 1/4 pounds
salmon fillet, about 1" thick, skin on, cut into 4 portions
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1 tbsp fresh
lemon juice
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1 1/2 tsp
cornstarch
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1/4 cup reduced-fat
sour cream
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2 tbsp chopped
fresh dill
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2 tsp Dijon
mustard
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Lemon wedges
and fresh dill sprigs for garnish
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| |
| 1.
In a 10-inch skillet or sauté pan, heat oil over medium heat.
Add shallots and sauté until softened, 30 to 60 seconds. Add
milk, shallots, salt and pepper; bring to simmer, stirring. Reduce
heat to low. |
| 2.
Slip in salmon pieces, skin-side up immediately turn over. Cover and
poach gently, spooning cooking liquid over top of salmon occasionally,
just until interior is opaque, 10 to 12 minutes. |
| 3.
With a slotted spoon, carefully transfer salmon to a warm platter.
Cover and keep warm. In a small bowl, mix lemon juice and cornstarch;
add to poaching liquid and cook, stirring constantly, until slightly
thickened, about 1 minutes. Stir in sour cream, chopped dill and mustard.
Garnish salmon with lemon wedges and dill sprigs. Serve with the mustard-dill
sauce. |
| Makes
4 servings. |
| 300
calories, 17 grams fat, 15 % DV calcium |
