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Refreshing flavors...
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MAYO: |
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½ cup |
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reduced-fat
mayonnaise |
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¼ tsp |
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dried
tarragon |
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1 tsp |
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minced
chives |
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1 tsp |
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chopped
green onions |
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¼ tsp |
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tabasco |
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1 tsp |
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minced
parsley
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SALMON: |
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12 ounces |
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beer |
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2 Tbs |
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fresh lemon
juice |
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1 medium |
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onion,
chopped |
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1 stalk |
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celery,
chopped |
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1 tsp |
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salt |
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1 bay |
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leaf |
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4 whole |
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peppercorns |
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Four
6-ounce |
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salmon
steaks (1-inch-thick) |
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1 |
Prepare mayo:
Combine mayonnaise ingredients in a small bowl. Chill
until ready to serve. |
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2 |
Prepare salmon: In a
large skillet, combine all ingredients (except salmon).
Bring to a boil and simmer for 10 minutes. Add salmon
steaks, cover, and simmer for 15 minutes. |
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3 |
Serve warm with a
dollop of tarragon mayonnaise. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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405.76 |
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Calories From Fat (51%) |
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208.36 |
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% Daily Value |
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Total Fat
22.74g |
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35% |
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Saturated Fat 3.48g |
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17% |
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Cholesterol
115.55mg |
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39% |
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Sodium
817.04mg |
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34% |
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Potassium
774.07mg |
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22% |
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Carbohydrates
7.96g |
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3% |
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Dietary Fiber 0.68g |
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3% |
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Sugar 1.72g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
7.28g |
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Protein
36.85g |
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74% |
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WW Points 10 |
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Cooking Tips |
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*You may also refrigerate
and serve cold. |