Makes 4 Servings
1-1/4 cups water
1/4 cup dry white wine
1 small onion, thinly sliced
1 small stalk celery, chopped
1/2 lemon, sliced
1 bay leaf
6 black peppercorns
4 sprigs fresh parsley
2 large or 4 small salmon steaks (about 1 pound)
2 tablespoons minced shallots or onions
1 tablespoon reduced-calorie margarine
1/2 cup strained poaching liquid
1 1/2 tablespoons all-purpose flour
2 tablespoons dry white wine
1/4 cup lowfat milk
2 tablespoons chopped fresh dill weed
1/2 teaspoon white wine Worcestershire sauce
1/4 teaspoon Sweet ‘N Low
1/8 teaspoon ground black pepper
In 9-inch-round microwave proof dish, combine water, wine, onion, celery, lemon, bay leaf, peppercorns and parsley. Cook, covered on high power 10-12 minutes or until water comes to a boil.
Place fish in liquid, spooning lemon slices, onion and celery over fish. Cook, covered on high power 3-4 minutes or just until fish begins to turn opaque, do not overcook. Remove fish to serving platter; keep warm.
Pour poaching liquid through strainer into measuring cup; reserve 1/2 cup. Prepare sauce: in 2-quart microwave proof bowl, cook shallots and margarine, covered, on high power 1 minute. Stir in flour until smooth; cook uncovered, on high power 1 minute.
Gradually stir in reserved poaching liquid and wine. Cook, uncovered on high power 1 minute. Slowly stir in milk, dill weed, Worcestershire sauce, Sweet ‘N Low and pepper. Cook, covered on medium power 4 minutes. Spoon over salmon steaks.
Total Carbs 10g
Dietary Fiber 2g