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Poached Salmon with Tarragon Sauce

1/3 cup plain yogurt
1/4 cup fat-free mayonnaise
2 tablespoons thinly sliced green onion
2 tablespoons minced fresh parsley
1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper,divided
1 cup reduced-sodium chicken broth
1/2 cup water
1/4 cup lemon juice
1 bay leaf
4 salmon steaks (5 ounces each)

In a bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon,

Printed from tasteofhome.com Jul 25, 2008

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Poached Salmon with Tarragon Sauce cont.

salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large
nonstick skillet, combine the broth, water, lemon juice, bay leaf and
remaining pepper. Bring to a boil. Reduce heat; add the salmon. Cover
and poach for 8-10 minutes or until fish is firm and flakes easily
with a fork. Remove from poaching liquid. Serve with tarragon sauce.

Yield: 4 servings.