Poached Salmon with Creamy Herb Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Poach the salmon for 10 minutes, then let it stand for another 10 minutes to finish cooking. It will be translucent in the center when it's completely cooked.

Ingredients:

2 cups dry white wine

2 cups water

3 tablespoons sliced shallots

6 black peppercorns

4 lemon slices

2 parsley sprigs

4 (6-ounce) skinless salmon fillets (about 1 inch thick)

1/2 cup low-fat mayonnaise

1/4 cup chopped fresh sorrel

1/4 cup fat-free sour cream

2 tablespoons chopped fresh chervil

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh dill

2 teaspoons dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

remaining ingredients

3 cups sugar snap peas, trimmed

8 cups torn bibb lettuce (about 5 ounces)

Directions:

1. To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill. Discard cooking liquid.
2. To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.
3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; drain. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.

By RecipeOfHealth.com