Print
Email
Add a photoServings: 4
Ingredients
- 2 lb red-skinned small new potatoes
- Â Â Coarse salt to taste
- 1 Tbsp. butter
- 3 Tbsp. finely-minced fresh mint
- 1 tsp sugar
- 7 x fresh Norwegian salmon fillets - (6 ounce ea)
- Â Â (individually packaged in fish department or possibly market)
- 2 c. dry white wine
- 2 c. water - (to 3)
- 1 x fresh or possibly dry bay leaf
- Â Â Bouquet of fresh tarragon, dill and
- Â Â parsley sprigs tied with string
- 1 bn fresh watercress washed, trimmed
- 1/2 x English or possibly seedless cucumber thinly sliced
- 4 slc pumpernickel bread quartered
- 2 c. lowfat sour cream
- 2 Tbsp. prepared Dijon mustard
- 1/4 c. minced herbs
- Â Â (a few sprigs each tarragon, dill and parsley)
Directions
- Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add in a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered till tender, about 12 min.
- Place salmon fillets in a large deep skillet or possibly divide between 2 skillets if you don't have a pan large sufficient to accommodate all 7 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so which just the very top of the salmon is exposed. Add in a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or possibly pans over high heat and bring the liquid to a boil. Reduce heat to medium-low and cover the pan. Poach salmon for 10 min or possibly, till fish is hard and opaque.
- Drain your potatoes and return them to the warm pot. Add in butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
- Combine lowfat sour cream with Dijon mustard and minced herbs in a small bowl.
- Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or possibly freeze for salmon cakes meal.
- To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add in minted red potatoes to the plate and serve.
- This recipe yields 4 servings plus 3 fillets reserved for "Salmon Cakes" (see recipe)
- Description: "My English friend Maggie's favorite simple supper."
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 542 | |
| Calories from Fat 338 | 62% |
| Total Fat 38.5g | 48% |
| Saturated Fat 22.54g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 506mg | 21% |
| Potassium 402mg | 11% |
| Total Carbs 24.5g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.51g | 4% |
| Protein 5.99g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
