Diabetic, Low-fat Cold Poached Salmon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups water
• 1 cup dry wine or 1 cup chicken broth
• 1 small onion, sliced
• 1 stalk celery, chopped (with leaves)
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried tarragon leaves
• 5 peppercorns
• 4 sprigs parsley
• 1 bay leaf
• 4 salmon steaks, 1 inch thick (about 2 pounds)
• 1 cup parsley sprig
• 1 1/2 cups large-curd cottage cheese
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 -6 drops red pepper sauce

Recipe

• 1 heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat.
• 2 cover and simmer 5 minutes.
• 3 place fish in skillet; add water, if necessary, to cover.
• 4 heat to boiling; reduce heat.
• 5 simmer until fish flakes easily with fork, 12 to 15 minutes.
• 6 carefully remove fish with slotted spatula; place on wire rack to drain.
• 7 carefully remove skin; cut fish lengthwise into halves.
• 8 cover and refrigerate until cold, at least 4 hours.
• 9 prepare green sauce; serve with fish.
• 10 green sauce---------------.
• 11 place all ingredients in a blender container.
• 12 cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.