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Add a photoServings: 4
Ingredients
- 1 can chicken broth (10 3/4 ounce.) undiluted
- 1/2 c. dry white wine
- 1/2 c. minced onion
- 4 x salmon steaks 3/4-inch thick
- 1/2 c. commercial lowfat sour cream
- 1/2 c. minced cucumber
- 1/4 tsp dry whole dillweed
Directions
- Combine first three ingredients in a fish poacher or possibly large skillet; bring to a boil, and add in salmon. Cover, reduce heat and simmer 8 to 10 min or possibly till fish flakes easily when tested with a fork. Reserve 2 Tbsp. poaching liquid. Set aside. Chill salmon in remaining poaching liquid till chilled.
- Combine 2 Tbsp. reserved liquid, lowfat sour cream, cucumber and dillweed. Stir well; chill.
- Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 59 | 55% |
| Total Fat 6.65g | 8% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 747mg | 31% |
| Potassium 115mg | 3% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.11g | 2% |
| Protein 1.84g | 3% |
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