Poached Salmon with Cucumber Sauce Recipe^{Low Carb}

Ingredients

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

Exchanges/Choices:

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

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.
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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