Poached Salmon with Cucumber Sauce

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Salmon Recipe

This salmon recipe yields 4 servings and the start to finish time takes 30 minutes.

Cucumber Sauce

  • 1 cup cucumber, drained and finely diced

  • 1⁄2 cup low-fat or nonfat sour cream

  • 1⁄4 teaspoon celery salt

  • 1⁄4 teaspoon ground black pepper

Salmon

  • 2 cups water, boiling

  • 2 chicken bouillon cubes (low-sodium preferred)

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  • 1 tablespoon white vinegar

  • 1 small onion, sliced

  • 1 teaspoon dill weed

  • 1⁄4 teaspoon ground black pepper

  • 4 (4-ounce) salmon steaks (about 1 inch thick)

To make the cucumber sauce, in a small bowl mix together the cucumber, sour cream, celery salt, and black pepper.

In a large skillet over high heat combine the water, bouillon, vinegar, onion, dill weed, and black pepper. Reduce the heat to low. Cover and simmer for 5 minutes. Add the salmon. Cover and simmer for 8 minutes, or until the fish flakes easily. Spoon the cucumber sauce evenly over the salmon and serve immediately.

Per serving: calories 149, protein 23 g, carbohydrates 3 g, fiber 1 g, fat 4 g (monounsaturated 1 g, polyunsaturated 2 g, saturated 1 g), sodium 449 mg.

This salmon recipe is reprinted with permission from the book The Whitaker Wellness: Weight Loss Program, written by Dr Julian Whitaker. ISBN 1-4016-0297-5

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