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)
Sauce:
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
