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Poached Salmon With Dill Sauce Recipe
|Canned chicken broth||10 3⁄4 Ounce, undiluted (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Salmon steaks||4 (About 3/4 Inch Thick)|
|Sour cream||1⁄2 Cup (8 tbs) (Use Commercial)|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄4 Teaspoon (Use Whole Ones)|
Serving size: Complete recipe
Calories 1108 Calories from Fat 404
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 17.2 g85.9%
Trans Fat 0 g
Cholesterol 371.8 mg
Sodium 598.3 mg24.9%
Total Carbohydrates 21 g7%
Dietary Fiber 1.8 g7.2%
Sugars 9.8 g
Protein 130 g259.3%
Vitamin A 29.9% Vitamin C 15.1%
Calcium 27.7% Iron 37.2%
*Based on a 2000 Calorie diet
Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
Reserve 2 tablespoons poaching liquid; set aside.
Refrigerate salmon in remaining poaching liquid until chilled.
Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dill weed, stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels.