Poached Salmon And Potato Salad With Fresh Herb Sauce (Kt) Recipe
Servings: 8
Ingredients
- 12 ounce salmon fillets (12- to 16-oz)
- Â Â skin on
- Â Â Salt
- 2 lb red potatoes
- 1 bn watercress
- 1 sm cucumber peeled and diced
- 1/2 x red bell pepper diced
- Â Â Snipped chives for garnish
- Â Â SAUCE
- 6 ounce tofu silken
- 1/2 c. nonfat yogurt plain
- 2 Tbsp. nonfat lowfat sour cream or possibly mayo
- 1 Tbsp. nonfat chicken broth up to 2
- 1 tsp grated lemon peel to 2
- 1 Tbsp. lemon juice up to 2
- 1/3 c. fresh dill chopped fine
- 1 x clove garlic mashed (up to 2)
- 2 Tbsp. finely snipped chives
- 1/2 tsp Salt or possibly to taste
- 1/4 tsp white pepper or possibly to taste
- Â Â Chive blossoms optional
Directions
- Rinse salmon. Place in large skillet, cover with cool water and add in a heaping Tbsp. of salt. Bring water to boil then turn off heat and let stand 25 min. Remove skin from salmon and chill, covered, at least 1 hour. (Kristin: I baked mine at 400 for about 15 min in a covered glass dish).
- Close to serving, scrub potatoes, cut in half lengthwise and steam over boiling water till tender when pierced with a knife, 25 to 35 min. (Kristin: I cooked then cooled in advance)
- To serve, flake salmon onto 4 plates, add in potatoes and intersperse with clumps of watercress. Spoon a little sauce over salmon and potatoes and garnish with chives. Serve remaining sauce on side. (Kristin: flake the salmon and combine it with the potatoes, cucumber and red bell pepper. Add in dressing to taste. I reserve some dressing for serving time).
- To make the sauce: Puree tofu in food processor or possibly blender with yogurt, lowfat sour cream and broth till smooth. Scrape down sides; add in lemon zest, juice, dill and garlic and process again till smooth and pale green.
- Scrape into bowl and stir in all but a few chives. Taste for salt and season with pepper. Wipe bowl so which it looks neat, sprinkle remaining chives and chive blossoms, if using, over top. Cover and refrigerateat least 1 hour.
- Makes about 1 c..
- Serving Ideas : I think this would be good served on top of mixed greens. Or possibly maybe with some spinach shredded in right before serving
- Here's the recipe...initial taste tests say it's a keeper. We'll see how it is tomorrow once it's chilled. If you do not want to mess with the tofu (you really cannot taste it) I think you could use all yogurt/lowfat sour cream/mayo in whatever combo you like.
- NOTES : The tofu disappears into the sauce, and even friends who approach tofu with hard suspicion never guess which it's here. This herb-laced sauce is not only perfect for chilled salmon and steamed summer potatoes, it's also friendly to a host of other dishes, such as hot flageolet beans, green beans, romaine salads and vegetable slaws. You can take it right through the seasons of your herb garden, replacing the dill with marjoram, lovage, chervil, tarragon and lemon thyme.
- Kristin: I liquid removed the tofu extremely well and used 2 tbsp each nonfat chicken broth and lemon juice. The original recipe called for 1 tbsp extra virgin olive oil instead of broth. Also, it didn't specify if the tofu should be liquid removed. I used 2 (6 ounce) skinless salmon filets (Market Day). According to the package each filet has 11 g of fat but which includes the marinade that is made with oil and that I wipe off. I increased the potatoes from 1 lb to 2 lbs...cut them in half then cooked in boiling salted water till tender. Once
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 64 | 31% |
| Total Fat 7.12g | 9% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 203mg | 8% |
| Potassium 808mg | 23% |
| Total Carbs 22.03g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.21g | 3% |
| Protein 13.52g | 22% |
