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Salmon
with
creamy dill sauce |
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| I n g r e d i e n t s |
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1/2 cup (125 mL) light sour cream |
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2 tbsp (30 mL) chopped fresh dill |
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1 tsp (5 mL) finely grated lemon zest |
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1 tsp (5 mL) lemon juice |
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1/2 tsp (2 mL) each salt and pepper, divided |
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2 fennel bulbs, thinly sliced |
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3 heads Belgian endive, sliced |
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2 tbsp (30 mL) finely grated orange zest |
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4 salmon fillets, about 5 oz (150 g) |
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| Serves - 4 |
| Preparation - 20
min |
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• Place the meat in the NutriCook® pan and add
enough water just to cover. Do not put the lid on.
• Bring to the boil; reduce the heat and simmer
for 30 minutes, skimming the foam from the surface
often.
• Use a slotted spoon to remove the meat. Reserve
3 cups (750 mL) of the cooking liquid in NutriCook®
pan.
• Place the meat along with the carrots, turnips,
leeks and celery in the steaming basket. Push the
cloves into the onion. Add the onion and bouquet
garni to the steamer basket.
• Place the steaming basket in the pan. Close the
NutriCook®.
• Meanwhile, cook the potatoes in boiling, salted
water until fork tender. |
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• At the end of the soft steam phase time, open
the NutriCook®. Serve the salmon steaks on a bed
of the vegetables. Serve with the creamy dill sauce
on the side. |
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| N u t r i t i o n V a l u e s P e r S e r v i n g |
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Fat: 7 g – Sat fat: 2 g – Cholesterol: 104 mg
– Sodium: 477 mg Carbohydrates: 14 g – Fibre: 5
g – Sugars: 2 g – Proteins: 38 g |
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| H e a l t h y E a t i n g T i p |
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Fatty fish such as salmon contain heart healthy
omega 3 fatty acids.
Replace the fennel and endive with green beans.
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