Pan-poached salmon with light lemon herb sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water; |
| ½ | teaspoon | Vegetable-flavor instant bouillon |
| 2 | (8-oz) salmon steaks; 3/4\" to 1\" | |
| 1 | tablespoon | Lemon juice; |
| 1 | teaspoon | Fresh parsley; chopped |
| 1 | tablespoon | Fresh chives; chopped |
Directions
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 ¼ cup, stirring frequently. Stir in parsley and chives. Stir in parsley and chives. Spoon over salmon. 4 servings. Food Exchanges per serving: 3-⅓ 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. Submitted By NANCY O'BRION On 05-20-95