This flavorful salmon is a cinch to prepare, and the dill weed adds a distinct flavor to the sauce.
Poached Salmon with Dill Sauce
1 medium onion, peeled, ends removed, sliced
1 cube chicken bouillon
1 ½ c. water
1 T. lemon juice
4 salmon steaks (6 to 7 ounces each)
1 T. tub margarine
1 T. finely chopped onion
2 T. flour
1 tsp. dill weed
1/8 tsp. white pepper
1 c. skim milk
In a skillet large enough to hold fish in a single layer, combine the onion, bouillon, water and lemon juice. Heat to a boil over high heat. Add the salmon steaks and simmer, tightly covered, about 10 minutes or until the fish flakes easily with a fork.
In small saucepan, melt the margarine over medium heat and sauté the chopped onion until tender, about 3 minutes. Stir in the flour, dill weed and pepper. Add the milk, mixing well. Heat until the mixture boils and thickens, stirring constantly, about 2 minutes. Remove the salmon to a platter. Pour the dill sauce over the salmon and serve.
Nutrition Information: ¼ recipe
Calories 292, Total fat 10 g, Saturated fat 2 g, Cholesterol 62 mg, Sodium 351 mg,
Carbohydrate 10 g, Fiber 1 g, Sugar 4 g, Protein 38 g