For an appetizer, for dinner-it will be a winner anytime. The Dill Dijon Sauce is amazing and perfectly complements the salmon.
Makes 10 servings
2 cups water
1 cup dry white wine
1 carrot, diced
1 stalk celery, chopped
1 onion, sliced
½ tablespoon black peppercorns
1 (2-pound) fresh salmon fillete
1. In large poacher or pan, combine water, wine, carrot, celery, onion, and peppercorns. Bring to boil. Lower heat, cover, and cook for 15 minutes.
2. Add salmon fi llet. Cover and cook over low heat until salmon is done, approximately 15-20 minutes.
3. Cool salmon in its stock. When cool, remove salmon from its stock and remove skin from the salmon; chill for several hours or overnight. Serve with Dill Dijon Sauce.
4. Cut into serving size.
Dill Dijon Sauce
1 cup nonfat plain yogurt
1½ tablespoons white vinegar
1½ tablespoons Dijon mustard
3 tablespoons light brown sugar
2 teaspoons dried dill weed leaves
1. In a small bowl, mix yogurt, vinegar, mustard, brown sugar, and dill weed together. Refrigerate before serving; it’s best if refrigerated overnight.
NUTRITIONAL INFORMATION PER SERVING
Calories 164, Protein (g) 20, Carbohydrate (g) 11,
Fat (g) 3, Calories from Fat (%) 18, Saturated Fat (g)
1, Dietary Fiber (g) 1, Cholesterol (mg) 48, Sodium
(mg) 146. Diabetic Exchanges: 2.5 very lean meat,
0.5 starch
