4 (4 ounce) salmon steaks or fillets
1/2 cup dry white wine
1 to 2 bay leaves
Strip of pared lemon zest
4 tablespoons low-fat mayonnaise
1/2 cup plain low-fat yogurt
Finely grated zest of 1 lemon
2 tablespoons chopped fresh tarragon
1 cup couscous
4 tomatoes, roughly chopped
3 scallions, chopped
2 cups watercress, roughly chopped
1 tablespoon olive oil
Juice of 1 lemon
Salt and pepper
Directions:
1 Place the salmon in a deep-sided, nonstick skillet. Pour the wine over it and add the bay leaves, lemon zest, and seasoning to taste. Bring to a boil, then reduce the heat, cover, and poach the salmon until just cooked, about 5 to 6 minutes. It should still be very slightly translucent in the center.
2 Meanwhile, stir together the mayonnaise, yogurt, grated lemon zest, and tarragon. Season lightly with salt and pepper and spoon the mixture into a serving bowl.
3 When the fish is cooked, drain off most of the cooking liquid into a measuring cup, and add enough boiling water to make 1 1/2 cups. Cover the pan with a lid to keep the salmon warm, off the heat.
4 Pour the diluted fish broth over the couscous in a bowl and leave for 3 to 4 minutes for the liquid to be absorbed. Fluff up the couscous with a fork and stir in the chopped tomatoes, scallions, and watercress. Drizzle the olive oil and lemon juice over it, and stir to blend everything together. Season lightly with salt and pepper.
5 Serve the warm salmon with the couscous salad and the tarragon mayonnaise.
Per serving: 463 cal, 15 g fat (3 g sat), 46 g carbs, 33 g protein, 4 g fiber, 73 mg chol, 247 mg sodium
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