|
Steamed salmon with fennel, pear and onion tartar sauce |
|
|
I have always liked poached salmon, but I've found it's difficult to cook perfectly. This steamed recipe is quick and guarantees great flavor and texture. (You can also bake salmon in a 425°F oven for 10 minutes per inch of thickness.) The fresh fennel and pear sauce is a nice change from regular tartar sauce.
- 1 1/2 lb salmon fillet
- pinch of salt and pepper
SAUCE
- 1/2 cup finely chopped fennel bulb
- 1/2 cup finely chopped peeled and cored ripe pear
- 1/3 cup finely chopped red onion
- 3 Tbsp light mayonnaise
- 2 Tbsp low-fat plain yogurt (2%)
- 3 Tbsp chopped fresh dill
- 2 tsp lemon juice
- 1/2 tsp finely chopped garlic
|
|
- Sprinkle salmon with salt and pepper. Steam the salmon by placing 1 or 2 inches of water in a large pot and setting a rack or steamer into the pan (making sure the fish will sit above the water). Bring the water to a boil. Place the salmon on the rack, cover and reduce the heat to medium-low. Steam for about 10 minutes per inch of thickness. Remove the salmon and chill in the refrigerator. This dish can also be served at room temperature.
- Combine the fennel, pear, red onion, mayonnaise, yogurt, dill, lemon juice and garlic in a bowl.
- Spoon the sauce over the salmon before serving.
|
Nutritional Analysis per Serving
| Calories |
226 |
| Protein |
26 g |
| Fat |
10 g |
| Saturated Fat |
1.3 g |
| Carbohydrates |
7 g |
| Cholesterol |
74 mg |
| Sodium |
159 mg |
| Fiber |
1.3 g |
Prep Time: 15 minutes
Cook Time: 12 minutes
Make Ahead: Prepare the sauce and fish early in the day and refrigerate.
Serves 6
Nutrition Watch: There is lots of controversy over regular (farmed) salmon. Farmed salmon is usually fattier than wild salmon and can contain more contaminants such as PCBs and mercury
|
|
0 Comments