Poached salmon with horseradish sauce (moret)
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Wmo6n`a?,3I 4Imoӗ }IggP-mTI*HkE=<5wNuz?GRt~qp@ȇBN{ޛhF-!c#B&Ic!Ր$g*aV#61nךn,`V(bL`4\pjCc4n-͌,^;R&LЛ |kaî PPif`D.bK[X'R0*Fb^DnD2#IH `*]6r1Ȁ-3:dM؍f jSU4EOCe&98&e. 32ʭ:Cޫ:96I)g5iQbN[)8wppTf2.TGO5kobrv8 eI+!R칝Ҙ8v0Bl@FUvfuMea>tTEVncCuD;?L##eZn^09tI*eʂno oFJmluW\>lf BS.`"#]C0):R&`h3h\gIEK(g<ҶN@ETX\S:&4R *l¯$]]bҮ$E6m=|[ rE4 `[ Aڣ4Ih~U % ~bOlCvmUvIZ2Ng9\玝Rv-/*䆫_dbcv-"\m=CX_3ٛ=(*]i2PpmzPTdf9F)-D ]Ц:z+Xև7MʙW(oс`JlnAK?g!Exu_?rFڿ@-5S
Poached salmon with horseradish sauce (moret)
  Salmon    Fish    Sauces    Low Fat  
Last updated 10/4/2011 8:18:06 PM. Recipe ID 49229. Report a problem with this recipe.
Wmo6n`a?,3I 4Imoӗ }IggP-mTI*HkE=<5wNuz?GRt~qp@ȇBN{ޛhF-!c#B&Ic!Ր$g*aV#61nךn,`V(bL`4\pjCc4n-͌,^;R&LЛ |kaî PPif`D.bK[X'R0*Fb^DnD2#IH `*]6r1Ȁ-3:dM؍f jSU4EOCe&98&e. 32ʭ:Cޫ:96I)g5iQbN[)8wppTf2.TGO5kobrv8 eI+!R칝Ҙ8v0Bl@FUvfuMea>tTEVncCuD;?L##eZn^09tI*eʂno oFJmluW\>lf BS.`"#]C0):R&`h3h\gIEK(g<ҶN@ETX\S:&4R *l¯$]]bҮ$E6m=|[ rE4 `[ Aڣ4Ih~U % ~bOlCvmUvIZ2Ng9\玝Rv-/*䆫_dbcv-"\m=CX_3ٛ=(*]i2PpmzPTdf9F)-D ]Ц:z+Xև7MʙW(oс`JlnAK?g!Exu_?rFڿ@-5S



 
      Title: Poached salmon with horseradish sauce (moret)
 Categories: Fish, Low-fat, Sauces
      Yield: 4 Servings
 
      4 c  Water
      1    Lemon, sliced
      1    Carrot, sliced
      1    Stalk celery, sliced
      1 ts Peppercorns
      4    (4 oz) salmon steaks
 
  Horseradish Sauce
  
  Combine first 5 ingredients in a large skillet; bring to a boil over
  medium-high heat.  Cover, reduce heat and simmer 10 minutess. Add
  salmon steaks; cover and simmer 10 minutes. Remove skillet from heat;
  let stand 8 minutes.  Remove salmon steaks to serving plate; serve
  with Horseradish Sauce.
  
  Yield:  4 servings
  
  (186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).
  
  23.6 grams protein        7.1 grams fat 14 grams carbohydrate 89 mg
  cholesterol 155 mg sodium 27 mg calcium
  
  Horseradish sauce
  
  1/4 cup reduced calorie mayonnaise 1/4 cup plain nonfat yogurt 2 tsp
  prepared horseradish 1 1/2 tsp lemon juice 1 1/2 tsp chopped chives
  
  Combine all ingredients; cover and chill.
  
  Yield 1/2 cup (25 calories per Tbsp)
  
  0.4 gram protein                1.9 grams fat 1.2 grams carboyhydrate
  2 mg cholesterol 49 mg sodium 15 mg calcium
  
  From Charlotte Moret, St. Louis, MO Source: Southern Living, August
  1991
 




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Recipe ID 49229 (Apr 03, 2005)

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