- 1 cups Chablis or other dry white wine
- 2 cups water
- 1/2 teaspoon chicken-flavored bouillon
- 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)
- 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
- 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.
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