Poached Salmon with Creamy Piccata Sauce - 5g Carbs, 0g Fiber
From: EatingWell - March/April 2007, EatingWell for a Healthy Heart
Cookbook (2008)
Easy poached salmon is sophisticated with a creamy caper-and-lemon
sauce.
Make it a meal: Serve with snow peas or roasted asparagus and a whole
grain like quinoa or brown rice.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat
| Low sodium | Heart healthy | Healthy weight | Gluten free
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4
1 lb center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 cup dry white wine, divided
2 tsp extra-virgin olive oil
1 large shallot, minced
2 Tbsp lemon juice
4 tsp capers, rinsed
1/4 cup reduced-fat sour cream
1/4 tsp salt
1 Tbsp chopped fresh dill
Place salmon in a large skillet. Add 1/2 cup wine and enough water to
just cover the salmon. Bring to a boil over high heat. Reduce to a
simmer, turn the salmon over, cover and cook for 5 minutes. Remove
from the heat.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add
shallot and cook, stirring, until fragrant, about 30 seconds. Add the
remaining 1/2 cup wine; boil until slightly reduced, about 1 minute.
Stir in lemon juice and capers; cook 1 minute more. Remove from the
heat; stir in sour cream and salt. To serve, top the salmon with the
sauce and garnish with dill.
Tip:
How to skin a salmon fillet: Place skin-side down. Starting at the
tail end, slip a long knife between the fish flesh and the skin,
holding down firmly with your other hand. Gently push the blade along
at a 30 degree angle, separating the fillet from the skin without
cutting through either.
Servings: 4
Nutrition per Serving: 321 Calories, 18g Fat, 4g Sat, 6g mono,
62mg Cholesterol, 24g Protein, 5g Carbs, 0g Fiber, 321mg Sodium,
480mg Potassium
Nutrition Bonus: Selenium (60% daily value), Vitamin C (15% dv),
excellent source of omega-3s.
Carbohydrate Servings: 0
Exchanges: 3 lean meat, 1 fat
