Cold Salmon With Shrimp And Herb Sauce

Recipe Ingredients

1 cup	237ml	Dry white wine
1		Onion - chopped
1		Carrot - chopped
1		Celery stalk - chopped
1 teaspoon	5ml	Black peppercorns
2		Bay leaves
3 lbs	1362g / 48oz	King salmon - skin intact
1/2 lb	227g / 8oz	Shrimp
		Herb Sauce
1/2 cup	118ml	Non-fat mayonnaise
		Grated rind of 1 lemon
		Juice of one lemon
1/4 cup	59ml	Nonfat plain yogurt
1/2 cup	118ml	Lowfat sour cream
1		Garlic clove - minced
2 tablespoons	30ml	Minced flat-leaf parsley
2 tablespoons	30ml	Minced fresh tarragon
1 tablespoon	15ml	Chopped chives
		Garnish
1		Cucumber - sliced thin
		Extra tarragon

Recipe Instructions

Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4 of an hour.

Slide the fish into the poacher and add boiling water just to cover the fish. Cover the poacher and barely simmer until the fish is cooked, about 13 minutes per inch of thickness.

Add the shrimp in the last few minutes and poach until done. Remove from heat and cool salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.

Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.

To make the Herb Sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. (Makes 1 1/3 cups sauce)

This recipe yields 8 servings.

Exchanges Per Serving: 5 Lean Meat, 1/2 Carbohydrate (1/2 Bread/Starch).

Nutrition Facts: 340 calories (49% calories from fat), 37 g protein, 18 g total fat (4.8 g saturated fat), 6 g carbohydrates, 0 g dietary fiber, 145 mg cholesterol, 240 mg sodium.

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

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