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Title: Pan-Poached Salmon with Light Lemon Herb Sauce
Categories: Diabetic Fish
Yield: 4 Servings
| 1 | c | Water; |
| 1/2 | ts | Vegetable-flavor instant bouillon |
| 2 | (8-oz) salmon steaks; 3/4" to 1" | |
| 1 | tb | Lemon juice; |
| 1 | ts | Fresh parsley; chopped |
| 1 | tb | Fresh chives; chopped |
Bring water and bouillon to a boil in large NONSTICK skillet. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork. With slotted spatula, transfer fish to warm serving platter; cover loosely to keep warm. Add lemon juice to liquid in skillet; cook over high heat for 2 - 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Stir in parsley and chives. Spoon over salmon. 4 servings. Food Exchanges per serving: 3-1/3 LEAN MEAT EXCHANGES; CAL: 190; FAT: 10g; CHO: 75mg; CAR: 0g; SUGARS: 0g; PRO: 24g; Source: Fast and Healthy Magazine, Mar/Apr, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. 1:202/711 Sat 20 May 95 04:07
From: Teri Chesser Date: 16 Jun 97 Home Cooking Ä
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