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Thursday, October 3, 2013


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

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