s POACHED SALMON WITH DILL-HORSERADISH SAUCE *****
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s POACHED SALMON WITH DILL-HORSERADISH SAUCE *****
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Ingredients
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Instructions **** 7-22-22 so i have not made this in 10 years, but it was still great!!!! *** 12-25-2012 great again, used beer as liquid, char as fish and did it the easy way, put fish in liquid, bring to a boil, shut off, let sit 10 minutes *** 12-22-2009 still excellent *** 11-8-07 excellent, easy *** 12-25-07 same *** Serves 4 Active: 15 min/Total: 15 min 1 Tbsp cider vinegar 4 pieces salmon fillet (about 6 oz each) SAUCE 1 cup fresh dill (grasp fronds by the handful, twist them off stems, rinse, shake off water, then measure) 1 scallion, cut up + cup each light mayonnaise and reduced-fat sour cream 1 Tbsp each horseradish and cider vinegar 2 tsp Dijon mustard 1. Bring vinegar and 1 in. water to boil in a wide, deep skillet. Add salmon, reduce heat until water barely simmers, cover and cook 10 minutes or until fish is cooked through. 2. Meanwhile, put sauce ingredients in a food processor; process until dill and scallions are finely chopped. 3. Using a broad, slotted spatula, remove fish to a serving platter or plates. Serve with sauce. Plan ahead: Poach salmon and make sauce the day before. Per serving: 460 cal, 48 g pro, 5 g car, 0 g fiber, 27 g fat (7 g sat fat), 119 mg chol, 352 mg sod Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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