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Poached Salmon with Cucumber Sauce Recipe Low Carb



Servings: 6 | Preparation Time: 15 minutes


1 1/2 lb boneless, skinless, fresh salmon

1 quart water

2 bay leaves

1 lemon, sliced

3 celery ribs, chopped

1 large onion, sliced

1 tsp canola oil

1/4 tsp pepper

1 cup lite mayonnaise

3 Tbsp lemon juice

1/4 tsp curry powder

Dash hot pepper sauce

1/2 cup finely chopped cucumber


Nutrition Facts



4 Medium Fat


Calories 312

   Calories from Fat 175

Fat 19g

   Saturated Fat 3g

Cholesterol 70mg

Sodium 346mg

Carbohydrate 3g

   Dietary Fiber 0g

   Sugars 2g

Protein 27g

Cooking Methods

  1. Pour the water into a roasting pan large enough to hold the salmon. Add the bay leaves, lemon, celery, onion, oil, and pepper and bring to a boil. Add the salmon, reduce heat to simmer, and poach the salmon about 20 minutes or until the fish flakes easily when pierced with a fork.

  2. Cool the salmon in the stock. Remove the salmon and drain it on paper towels, then refrigerate until cold. (You can reuse the stock in a seafood soup or chowder.) To make the sauce, combine all remaining ingredients. Chill before serving with the salmon.


Fun Facts / Cooking Tips

You can also serve this diabetic version of poached salmon recipe as a hot dish.



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