Cold Salmon with Shrimp and Herb Sauce

photo of Cold Salmon with Shrimp and Herb Sauce
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(Makes 8 servings)

1cup (240 ml) dry white wine
1onion, chopped
1carrot, chopped
1stalk celery, chopped
1teaspoon (5 ml) black peppercorns
2bay leaves
1 1/2king salmon, skin intact, about 3 pounds (1440 g)
1/2pound (240 g) shrimp
herb sauce:
1/2cup (120 ml) non-fat mayonnaise
grated rind of 1 lemon
juice of one lemon
1/4cup (60 ml) nonfat plain yogurt
1/2cup (120 ml) lowfat sour cream
1clove garlic, minced
2tablespoons (30 ml) flat leaf parsley, minced
2tablespoons (30 ml) fresh tarragon, minced
1tablespoon (15 ml) chives, chopped
1cucumber, sliced thin for garnish
extra tarragon, for garnish
  1. Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4 of an hour. Slide the fish into the poacher and add boiling water just to cover the fish. Cover the poacher and barely simmer until the fish is cooked, about 13 minutes per inch of thickness. Add the shrimp in the last few minutes and poach until done. Remove from heat and cool salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.
  2. Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
  3. To make the herb sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. Makes 1 1/3 cups (312 ml) sauce.
Per serving:340 calories (49% calories from fat), 37 g protein, 18 g total fat (4.8 g saturated fat), 6 g carbohydrates, 0 g dietary fiber, 145 mg cholesterol, 240 mg sodium
Diabetic exchanges:5 lean meat, 1/2 carbohydrate (1/2 bread/starch)

 

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