Diabetic Cold Salmon with Shrimp and Herb Sauce
(Makes 8 servings)
1 cup dry white wine
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 teaspoon black peppercorns
2 bay leaves
1 1/2 king salmon, skin intact, about 3 pounds
1/2 pound shrimp
herb sauce:
1/2 cup non-fat mayonnaise
grated rind of 1 lemon
juice of one lemon
1/4 cup nonfat plain yogurt
1/2 cup low fat sour cream
1 clove garlic, minced
2 tablespoons flat leaf parsley, minced
2 tablespoons fresh tarragon, minced
1 tablespoon chives, chopped
1 cucumber, sliced thin for garnish
extra tarragon, for garnish
Place the wine, onion, carrot, celery, peppercorns, and bay leaves in
a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4
of an hour. Slide the fish into the poacher and add boiling water just to
cover the fish. Cover the poacher and barely simmer until the fish is cooked
about 13 minutes per inch of thickness. Add the shrimp in the last few
minutes and poach until done. Remove from heat and cool salmon in the
poaching liquid. Remove the shrimp, shell and devein and set aside.
Carefully lift the salmon from the poacher and place on a serving
platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
To make the herb sauce: Combine the mayonnaise, lemon zest, lemon juice,
yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives.
Place in a small bowl and serve with salmon. Makes 1 1/3 cups sauce.
Per serving: 340 calories (49% calories from fat), 37 g protein, 18 g
total fat (4.8 g saturated fat), 6 g carbohydrates, 0 g dietary fiber, 145
mg cholesterol, 240 mg sodium Diabetic exchanges: 5 lean meat, 1/2
carbohydrate (1/2 bread/starch)
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