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Poached Salmon with Cucumber

Written By steeve adam on Friday, 19 May 2017 | May 19, 2017

Salmon is an excellent source of high quality protein and essential fatty acids. It is less expensive to buy farmed salmon. Farmed salmon, however, has been found to contain higher levels of environmental contaminants. Wild-caught salmon contains fewer pollutants than the farmed varieties, making it worth the added cost.


Ingredients


  •  32 oz. Atlantic wild-caught salmon
  •  1/4 c. fresh lemon juice
  •  1 raw 7-8” carrot, sliced
  •  1 tsp. bay leaf, crumbled
  •  1/2 medium raw cucumber, peeled and chopped
  •  8 oz. fat-free sour cream
  •  1/2 small raw onion, chopped
  •  1 medium (approx. 2 1/2”) onion, chopped
  •  2 cloves
  •  1 black peppercorn
  •  salt to taste


Directions

 Arrange the salmon steaks in a large skillet. Pour the lemon juice over the salmon. Fill the skillet with 1 inch of water. Add sliced carrot, thinly sliced onion, cloves, bay leaf and peppercorn. Bring to a boil, then reduce heat and cover. Simmer gently for 20 minutes, or until fish flakes easily with a fork. Remove fish to warm platter, and serve with carrots on side as garnish. Mix peeled, chopped cucumber, 1/2 chopped onion and sour cream together and serve as a sauce.

Nutritional Information

Calories (Per Serving): 196
Protein (g): 26 
Carbohydrates (g): 5.7 
Fat (g): 7.3 
Carb - Protein - Fat % Ratio: 12% - 54% - 34%
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