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Recipe
Poached Salmon Fillets Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 312g | |
| Calories 484 | |
| Calories from Fat 259 | 54% |
| Total Fat 28.87g | 36% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 118mg | 5% |
| Potassium 964mg | 28% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.35g | 1% |
| Protein 46.85g | 75% |
Ingredients Convert Measures
- 1/2 pound salmon per person
- White wine
- Chicken broth
- Lemons
- Scallions
- Light cream or possibly yogurt
Directions
- Make poaching liquid with white wine, broth, juice of 1/2 lemon, minced scallions should be approximately 1/2 to 3/4 inches in depth. Do this in a saute/fry pan - have cover ready. When liquid is gently, very gently boiling add in fillets, cook till pink becomes lighter - maybe 3 min. Must be covered. Remove fish when cooked. Place in oven to keep hot. Boil down poaching liquid. Add in cream or possibly yogurt when boiled down a little. Boil gently to sauce like consistency. Place fish on warmed plates. Cover with boiled down sauce.
