Title: Cold Poached Salmon with Green Herb Sauce
Categories: None
Yield: 1 Servings

2 c Water
1 c Dry white wine
1 Onion; sliced
1 Stalk celery; chopped
1/4 ts Dried thyme
1/4 ts Dried tarragon
5 Peppercorns
4 Sprigs parsley
1 Bay leaf
4 Salmon steaks; 1 inch thick

------------------------------GREEN HERB SAUCE------------------------------
1 c Parsley sprigs
1 tb Lemon juice
1 tb Lowfat milk
1/2 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
5 dr Tabasco sauce (or 1/8 tsp
-Religious Experience)
1 1/2 c Cottage cheese

Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 8

1. Heat water, wine, onion, celery, thyme, tarragon, peppercorns, parsley
and bay leaf to boiling in a 12-inch skillet. Reduce heat, cover, and
simmer for 5 minutes.

2. Place fish in skillet, and add water to cover (if needed). Heat to
almost boiling, and reduce heat to a slow simmer. Simmer the fish until it
flakes easily with a fork, about 12-15 minutes. Carefully remove fish and
place on a wire rack or strainer to drain (or just use a big slotted
spoon).

3. Carefully remove skin and cut fish lengthwise into halves. Cover and
refrigerate for 5 hours.

4. Prepare the following green herb sauce and serve drizzled over fish.
Serve with fresh cantaloupe and basmati rice.

~GREEN HERB SAUCE:

1. Blend all ingredients in a blender or food processor until smooth. Make
sure to scrape the sides into the mixture in the middle of blending to
eliminate clumps.

NUTRITIONAL INFORMATION per serving 185 Calories, 27g Protein, 3g
Carbohydrate, 7g Fat,
40 mg Cholesterol, 390mg Sodium Posted to The Gourmet Connection
Recipe Page Newsletter by Gourmet Connection on Jul
13, 1997