Salmon In Court Bouillon
Servings 6
125 Calories per Serving
1 1/2 Lb Fresh Salmon Steaks
1 T. Parsley - Minced
1 T. Lime Juice
Step 1: Place steaks in a skillet and sprinkle with lime juice and parsley
1 1/2 Cup Water
2 T. White Wine
2 T. White Vinegar
1 Sprig Parsley
1 Clove Stuck in a Small Onion (WHAT!?)
1/2 T. Broth Powder
1 tsp Stone Ground Mustard
1 Bay Leaf
2 Pepper Corns
1/2 Celery Stalk
Step 2: Combine and Simmer for 1/2 hour
Step 3: Cover Salmon Steaks with hot liquid and simmer for 15 min
6 Lemon Wedges
6 Parsley Sprigs
Step 4: Serve on hot plates garnished with lemon and parsley
Cauliflower Puree
Servings 6
50 Calories per Serving
5 Cups Cauliflower, Chopped
Step 1: Steam until tender (approx. 10 min)
1/2 Cup Lowfat Cottage Cheese (1%)
1 T. Nonfat Yogurt
2 T. Parmesan Cheese - Grated
1 tsp Broth Powder
1/8 tsp Dried Dill Weed
Step 2: Combine in food processor and process until smooth
Step 3: Add warm cauliflower and puree
1/8 tsp Paprika
6 Sprigs Parsley or Fresh Dill
Step 4: Serve on a warmed plate topped with paprika and parsley (or dill)
The sample menu also recommends Steamed Spinach and there is no recipe so it must be as simple as it sounds... Steam Spinach.
Let me know if there is a request for a Dessert! :o)
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ReplyDeleteI made this -- the salmon was yummy, although I got a bit impatient the first time through and took it out of the bouillon before it was done. So much for a nice presentation like Seester's! And the pureed cauliflower wasn't much of a hit in the Bailey home...I'm thinking I might use what's left as the base for some kind of soup. We'll see! On to Teriyaki Burgers!!
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