Poached Salmon with Dill Sauce

205 Cal

Nutritional Facts

Servings per Recipe: 4

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	205 Cal	Calories from Fat	6 g
Total Fat	6 g	Saturated Fat	-
Cholesterol	60 mg	Sodium	-
Total Carbs	10 g	Dietary Fiber	2 g
Sugars	-	Protein	-

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

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 1/2 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.