The recipe listed below looks like it is very high in fat (about 35%), instead of the lower fat dishes I usually post. However, the only fat grams in this recipe are from the salmon itself, which is a very healthy fish to eat. So don’t be shy about having poached salmon. Sometimes it is ok to eat something with a little higher fat content as long as it’s coming from a natural source (ie. fish, nuts, vegetables).
Poached Salmon with Cucumber Dill Sauce
Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigerator Time: 2 hours
Estimated Values per Serving:
Calories: 335 Fat:14 grams Points: 7
1 small seedless watermelon
2 cups white wine
6 springs plus ¼ cup fresh dill – minced
1 to ½ pounds salmon – cut into 4 fillets with skin removed
1 small cucumber – peeled, seeded and coarsely chopped
Juice from 1 lemon
1 cup fat free sour cream
½ teaspoon salt
- Cut watermelon and remove the rind. Cut watermelon into large pieces. Place watermelon in a food processor and puree until liquefied.
- Measure 2 cups of the watermelon juice and pour into a large deep skillet. Add white wine and dill sprigs to the skillet and heat on high until boiling.
- Add salmon fillets to watermelon/wine mixture and poach for about 10 minutes until salmon is firm.
- While salmon is poaching, measure ½ cup of the watermelon juice and pour into food processor; discard or store the remaining watermelon juice. Add cucumber pieces and lemon juice to food processor with the watermelon and puree the mixture. Add sour cream and pulse until mixture is combined.
- Pour mixture into a bowl, add salt and chopped dill and stir until combined. Cover and refrigerate until ready to serve.
- When salmon is cooked through, remove from the skillet and set on paper towels to dry. Transfer salmon to a platter, cover and refrigerate for 2 hours or until ready to serve.
- Serve cold salmon with sauce on the side.