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Poached Salmon with Tarragon Sauce
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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, 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |