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An ideal choice for an al
fresco entree...
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Four
6-ounce |
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salmon
fillets |
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sea salt and
freshly ground black pepper |
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3 cups |
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chicken
stock or low-sodium canned broth
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MUSTARD: |
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1 large |
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roasted red
pepper, jarred or homemade |
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½ cup |
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dijon
mustard |
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1 Tbs |
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white wine |
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½ Tbs |
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chopped
fresh tarragon |
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½ Tbs |
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chopped
fresh flat-leaf parsley |
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freshly
ground black pepper |
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1 |
Preheat oven to
350°F. |
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2 |
Season salmon
fillets with salt and pepper. Place in a large ovenproof
sauté pan with the chicken stock and heat over medium
heat just to a simmer. |
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3 |
Place pan in the
oven and poach the salmon until the flesh is opaque, but
still medium rare, 12 to 15 minutes. |
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4 |
Transfer the fillets
to a platter and cool to room temperature, or cover and
refrigerate until ready to serve. |
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5 |
Prepare mustard:
Place roasted peppers in a blender or food processor and
process until smooth. In a medium bowl, combine purée,
mustard, wine and herbs. Season with black pepper to
taste. Chill until ready to use. |
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6 |
Drizzle mustard
sauce over poached salmon to serve. |
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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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235.63 |
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Calories From Fat (34%) |
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80.92 |
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% Daily Value |
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Total Fat
8.82g |
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14% |
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Saturated Fat 1.67g |
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8% |
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Cholesterol
39.12mg |
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13% |
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Sodium
3840.25mg |
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160% |
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Potassium
434.85mg |
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12% |
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Carbohydrates
4.49g |
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1% |
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Dietary Fiber 1.64g |
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7% |
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Sugar 1.75g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.86g |
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Protein
33.01g |
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66% |
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WW Points 5 |
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Recipe Source |
| The
Summer House Cookbook |