Poached salmon fillets with horseradish-dill sauce
The rich flavour of salmon benefits from lighter tastes like nose-tingling horseradish, refreshing dill and crunchy cucumber. We kept calories in the sauce to a minimum by using reduced-fat yogurt and sour cream. For the best-tasting salmon and highest concentration of heart-healthy omega-3 fatty acids, buy wild Alaskan fish in season from May to September.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Here is what you need for this Alaskan dish:
- 375 ml (1 1/2 c) water
- 250 ml (1 c) dry white wine or sherry
- 2 scallions (white and green parts), sliced
- 8 black peppercorns
- 4 salmon fillets (750 g/1 1/2 lbs total), bones removed
- 75 ml (1/3 c) reduced-fat sour cream
- 75 ml (1/3 c) low-fat yogurt, preferably
- Greek 75 g (1/3 c) peeled, diced cucumber
- 30 g (2 tbsp) chopped fresh dill
- 15 g (1 tbsp) drained prepared horseradish
- 10 ml (2 tsp) fresh lemon juice
- 1 g (1/4 tsp) salt
- 0.5 g (1/8 tsp) freshly ground black pepper
Getting started
1. Combine the water, wine or sherry, scallions and peppercorns in a large, deep skillet. Slip the salmon into the liquid in a single layer and bring to a vigorous simmer over high heat. Immediately reduce the heat to medium-low, cover and simmer gently until the fish begins to flake easily with a fork, about six minutes.
2. Meanwhile, combine the sour cream, yogurt, cucumber, dill, horseradish, lemon juice, salt and pepper in a medium bowl.Using a spatula, carefully transfer the fish to a large platter.
3. Serve with the sauce.
Nutritional information per serving: 341 Calories, 14 g Fat (3 g Saturated Fat), 6 g Carbs, 36 g Protein, 0 g Fibre, 105 mg Chol, 263 mg Sodium, 102 mg Calcium