Cold Poached Salmon With Melange Of Tomatoes And Two Sauces

Recipe Ingredients

4		Boneless salmon fillets - (5 oz ea) - back skin removed
2		Celery ribs - coarsely chopped
1		Onion - coarsely chopped (medium)
1/2 teaspoon	2.5ml	Salt - (optional)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped parsley
1 1/2 cups	355ml	Dry white wine
		Serrano Vinaigrette
2		Serrano chile peppers - seeded, deveined
6 tablespoons	90ml	Red wine vinegar
2 teaspoons	10ml	Honey
1/4 teaspoon	1.3ml	Salt - (optional)
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 tablespoons	45ml	Olive oil
		Herb Sauce
1/2 cup	118ml	Plain low-fat yogurt
3 tablespoons	45ml	Finely-chopped parsley
2		Scallions, white part and 1" green - finely chopped
2 tablespoons	30ml	Finely-minced fresh tarragon
1 teaspoon	5ml	White wine vinegar
		For Serving
1 lb	454g / 16oz	Yellow, red, and orange tomatoes - seeded, and
		Cut into 1/4" dice
6 cups	660g / 23oz	Mesclun or baby mixed greens - washed, crisped

Recipe Instructions

Place the salmon fillets in a large nonstick skillet with cover. Arrange the celery and onion around the salmon and sprinkle with salt, pepper, and parsley. Pour over the wine. Add enough cold water to cover the fish. Cover and bring to a boil over medium heat.

Once the poaching liquid comes to a boil, reduce heat to a gentle simmer. Poach for 4 to 5 minutes, until fish flakes easily when prodded with a fork. Remove from stove and cool for 15 minutes. Carefully remove salmon from the liquid and place on a plate. Cover and refrigerate.

To make the Serrano Vinaigrette: Place all vinaigrette ingredients in a food processor or blender. Process until smooth. Transfer to a small serving bowl and set aside until ready to serve.

To make the Herb Sauce: Place all sauce ingredients in a food processor or blender. Process until smooth. Transfer mixture to a small serving bowl and refrigerate until ready to serve.

When ready to serve, place each salmon fillet on a serving plate. Top with tomato mixture. Arrange mesclun to the side.

Pass the sauces separately, spooning about 1 tablespoon of each onto each serving, as desired.

This recipe yields 4 servings.

Exchanges Per Serving (with 1 tablespoon of each sauce): 4 Lean Protein, 1/2 Carbohydrate (2 Vegetable).

Nutrition Facts: 254 calories (34% calories from fat), 31 g protein, 10 g total fat (1.4 g saturated fat), 11 g carbohydrates, 3 g dietary fiber, 74 g cholesterol, 137 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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