Condiments

Poached Salmon with Dill Sauce

(4 servings)

Salmon:

1-¼ cups water
¼ cup dry white wine
1 small onion, thinly sliced
1 small stalk celery, chopped
½ lemon, sliced
1 bay leaf
6 black peppercorns
4 sprigs fresh parsley
2 large or 4 small salmon steaks (about 1 pound)

Dill Sauce:

2 tablespoons minced shallots or onions
1 tablespoon reduced-calorie margarine
1 ½ tablespoons all-purpose flour
½ cup strained poaching liquid
2 tablespoons dry white wine
¼ cup lowfat milk
2 tablespoons chopped fresh dill weed
½ teaspoon white wine Worcestershire sauce
¼ teaspoon Sweet 'N Low® granulated sugar substitute
1/8 teaspoon ground black pepper

In 9-inch-round micro-proof dish, combine water, wine, onion, celery, lemon, bay leaf, peppercorns and parsley. Cook, covered on high power 10-12 minutes or until water comes to a boil. Place fish in liquid, spooning lemon slices, onion and celery over fish. Cook, covered on high power 3-4 minutes or just until fish begins to turn opaque, do not overcook. Remove fish to serving platter; keep warm. Pour poaching liquid through strainer into measuring cup; reserve ½ cup. Prepare sauce: in 2-quart micro-proof bowl, cook shallots and margarine, covered, on high power 1 minute. Stir in flour until smooth; cook uncovered, on high power 1 minute. Gradually stir in reserved poaching liquid and wine. Cook, uncovered on high power 1 minute. Slowly stir in milk, dill weed, Worcestershire sauce, Sweet 'N Low and pepper. Cook, covered on medium power 4 minutes. Spoon over salmon steaks.

Nutrients Per Serving:

Calories 205, Carbohydrate 10 grams, Fiber 2 grams, Protein 25 grams, Fat 6 grams, Cholesterol 60 milligrams, Sodium 180 milligrams.

Dietary Exchanges:

3 Lean Meat, 1 Vegetable