Posted on Thu, Jun. 19, 2008
Salmon steaks are thick and juicy and a nice alternative to salmon fillets. The lemon dill sauce takes only minutes to mix together. Gentle poaching is a fail-safe method of cooking salmon - the secret is to slightly undercook it. It will continue to cook in its own heat for a few minutes.
Wild salmon is in season now. It's a wonderful treat. Buy extra and freeze it for when it is out of season. To test for doneness, insert a knife into the meat and pull the flesh away slightly. It should be opaque, not clear.
Poached Salmon With Lemon Dill Sauce
Makes 2 servings
1 cup bottled clam juice
2 6-ounce wild salmon steaks
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
2 tablespoons snipped fresh dill or 1 tablespoon dried
1/2 tablespoon capers
Salt and freshly ground pepper
1. Place 4 cups water and the clam juice in a large saucepan and bring to a simmer.
2. Slip salmon into liquid and let simmer gently for 5 minutes.
3. While salmon poaches, mix sour cream, lemon juice, dill and capers.
4. Remove salmon with a spatula to two dinner plates. Season with salt and pepper to taste. Spoon sauce on top.
Per serving: 289 calories, 39 grams protein, 4 grams carbohydrates, 13 grams fat, 108 milligrams cholesterol, 108 milligrams sodium, trace dietary fiber
Note: Serve with hot arugula pasta. Toss 2 ounces of arugula, washed (about 4 cups) with 2 teaspoons olive oil and 1 teaspoon minced garlic in a saucepan about 1 minute until arugula starts to wilt. Add 1/4 pound cooked fresh fettuccine to the pan and toss. Add salt and pepper to taste.
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