Pan-poached Salmon With Light Lemon Herb Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/2 tsp: Vegetable-flavor instant bouillon,
2: (8-oz) salmon steaks, 3/4" to 1"
1 tbsp: Lemon juice,
1 tsp: Fresh parsley, chopped
1 tbsp: 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 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 OBrion and her Meal-Master. Submitted By NANCY OBRION On
05-20-95
Source from luhu.jp
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 OBrion and her Meal-Master. Submitted By NANCY OBRION On
05-20-95
Source from luhu.jp