Diabetic Low Fat Cold Poached Salmon Recipes

COLD POACHED SALMON WITH CUCUMBER AND CREME FRAICHE SAUCE

Cold Poached Salmon With Cucumber and Creme Fraiche Sauce image

This is a really simple but very elegant summer dish. It's light and healthy, so i choose to use low fat creme fraiche for the sauce. Serve with boiled, new, jersey potatoes.

Provided by Lene8655

Categories Australian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 peppercorns
6 fresh dill sprigs, plus extra to serve
1 lemon, thinly sliced
450 ml boiling water
720 g salmon fillets
1 small cucumber, roughly chopped
2 fresh dill sprigs
200 ml creme fraiche
salt & freshly ground black pepper

Steps:

Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.

Nutrition Facts : Calories 401.6, Fat 25.2, SaturatedFat 12.8, Cholesterol 163.5, Sodium 144.8, Carbohydrate 7.1, Fiber 1.6, Sugar 1.3, Protein 37.8

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