SALMON

  • 1 cups Chablis or other dry white wine
  • 2 cups water
  • 1/2 teaspoon chicken-flavored bouillon
  • granules
  • 6 peppercorns
  • 4 sprigs fresh dillweed
  • 2 bay leaves
  • 1 rib celery, chopped
  • 1 small lemon, sliced
  • 6 salmon fillets, 1/2″ thick (4 ounces each)

CUCUMBER-DILL SAUCE

  • 1/3 cup peeled, seeded, finely
  • chopped cucumber
  • 1/3 cup fat-free sour cream
  • 1/3 cup fat-free plain yogurt
  • 2 teaspoons chopped fresh
  • Dillweed
  • 1 teaspoon Dijon mustard
  • Fresh dillweed sprigs (optional)

To make the salmon:

  • Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet.
  • Bring to a boil; cover, reduce heat, and simmer for 10 minutes.
  • Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
  • Transfer the salmon to a platter, using a slotted spoon.
  • Cover, and chill thoroughly discard the liquid mixture remaining in the skillet.

To make the cucumber-dill sauce:

  • In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
  • To serve, place the fillets on individual serving plates.
  • Spoon the sauce evenly over the fillets.
  • Garnish with fresh dillweed sprigs, if using.

Serves 6

NUTRITION AT A GLANCE

Per serving: 260 calories, 24 g protein, 5 g carbohydrates, 13 g fat, 3 g saturated fats, 150 mg sodium, 70 mg cholesterol, 0 g fiber