Poached Salmon with Dilled Sour Cream
Recipe from Better Homes and Gardens
Prepare this make-ahead salmon recipe the evenng before the celebration dinner.
Prep Time: 10 mins
see savings1 1/2 poundsfresh or frozen salmon fillets
see savings1/8 teaspooncoarse ground white pepper
see savings2/3 cupdry white wine
see savings1/3 cupwater
see savings1 teaspooncoriander seed
see savings3star anise or 1/2 teaspoon anise seed
see savings1/2lemon, cut into thick slices
see savings1 headBibb or Boston lettuce, torn into large pieces
see savings1/2 cuplight dairy sour cream
see savings1 tablespoonsnipped fresh dill
see savings1 tablespoonlime juice
see savingsSalt and pepper
see savingsFresh dill (optional)
see savingsCucumber slices
Thaw fish, if frozen. Remove any skin; cut fish into six 1/2-inch-thick portions. Sprinkle fish with white pepper.
Combine the wine, water, coriander seed, star anise or anise seed, and lemon slices in a large skillet. Bring to boiling. Reduce heat to simmering. Carefully place the fish fillets in a single layer in the bottom of the skillet; cover and simmer for 4 to 6 minutes for each 1/2 inch of thickness or until fish just flakes when tested with a fork. Carefully remove fish fillets with a slotted spatula. Cover and chill for 2 hours or overnight.
In a small mixing bowl combine sour cream, dill, and lime juice. Add salt and pepper to taste. Cover and chill for 1 hour or until serving time.
Arrange lettuce on six dinner plates. Top with fish fillets. Spoon Dilled Sour Cream over each serving. Garnish with fresh dill, if desired, and cucumber slices. Makes 6 servings.
Per Serving: cal. (kcal) 230, Fat, total (g) 12, chol. (mg) 76, sat. fat (g) 3, carb. (g) 4, fiber (g) 1, pro. (g) 26, vit. A (IU) 826.03, vit. C (mg) 7.09, Folate (µg) 36.29, sodium (mg) 118, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet