August 30, 2011

Poached Salmon and Cucumber

      2 c low sodium chicken broth
      1/2 c dry white wine
      1/2 cucumber, peeled, seeded, and thinly sliced
      1 tsp grated lemon zest
      2 tbsp chopped fresh dill
      1/4 tsp freshly ground pepper
      3/4 lb salmon, skinned and cut into four pieces
      1 c cooked wild or long grain rice

  • In a large skillet, bring the broth and wine to a boil.  Add the cucumber and lemon zest; reduce heat and simmer until the cucumber is tender, about 2 minutes.
  • Stir in the rice, dill, pepper, then add salmon.  Poach, covered, until the fish is just opaque in the center, 4-6 minutes.
  • I usually like to use the remaining cucumber, slice it thinly and add Italian or Ranch dressing for a nice cucumber salad.  Serve with steamed stir fry vegetables.

Hubby Rating: 10!
This is a great meal, and is not only delicious, but very healthy for you.  This is the perfect meal to serve on these hot days!

No comments:

Post a Comment