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Salmon with
creamy dill sauce
 
I n g r e d i e n t s
1/2 cup (125 mL) light sour cream
2 tbsp (30 mL) chopped fresh dill
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper, divided
2 fennel bulbs, thinly sliced
3 heads Belgian endive, sliced
2 tbsp (30 mL) finely grated orange zest
4 salmon fillets, about 5 oz (150 g)
Serves - 4
Preparation - 20 min
 
• 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.
• 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.
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
  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
H e a l t h y   E a t i n g   T i p
 

Fatty fish such as salmon contain heart healthy omega 3 fatty acids.

Replace the fennel and endive with green beans.