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 .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.
2. Combine the fennel, pear, red onion, mayonnaise, yogurt, dill, lemon juice and garlic in a bowl.
3. Spoon the sauce over the salmon before serving.
1 1/2 lb salmon fillet
pinch of salt and pepper
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
Nutritional Analysis per Serving
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.
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.