Poached Salmon Steaks with Horseradish and Chive Sauce
These poached salmon steaks with horseradish and chive sauce make a light and tasty dish rich in omega-3 fatty acids.
30 Minutes a Day to Healthy Heart, Reader’s Digest
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 30minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 30minutes |
Ingredients
- 2 cups 2% milk
- 1 1/2 cups water
- 2 tbsp lemon juice
- 1 small onion thinly sliced
- 1 stalk celery with leaves coarsely chopped
- 1 carrot coarsely chopped
- 4 black peppercorns
- 4 salmon steaks about 115 g each
- 1 tbsp bottled grated horseradish
- 1/2 cup low-fat sour cream
- 1/2 cup reduced-fat mayonnaise
- 2 tbsp fresh chives chopped
- Freshly ground black pepper
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Pour the milk into a large non-stick frying pan and add the water, lemon juice, onion, celery, carrot and peppercorns. Bring to a boil over medium heat, then cover and simmer for about 10 minutes.
- Add the salmon steaks to the pan and bring the liquid back to a boil. Reduce the heat, cover and poach the fish for about 10 minutes or until the flesh flakes easily when tested with a fork.
- Meanwhile, combine the horseradish, sour cream, mayonnaise, chives and pepper to taste in a bowl. Stir until evenly mixed.
- Using a large slotted spatula, transfer the poached salmon steaks to a platter lined with a paper towel. Allow to drain. Discard the poaching liquid.
- Transfer the poached salmon steaks to a serving plate and spoon over the horseradish and chive sauce. Serve hot.
Recipe Notes
Per serving: calories 404, saturated fat 7 g, total fat 27 g, sodium 382 mg, cholesterol 70 mg, protein 29 g, carbohydrate 11 g, fibre 1 g
