| previous | next |
Title: Salmon with Zucchini Mayonnaise
Categories: Entree Salmon
Yield: 4 Servings
| 4 | Fish fillets | |
| Vegetable cooking spray | ||
| 1/2 | c | Dry white wine |
| 1/2 | c | Water; as needed |
| 1/2 | ts | Tarragon; optional |
| 1/2 | c | Chopped zucchini; seeded |
| 2 | ts | Chopped chives |
| 1/4 | c | Plain nonfat yogurt; or yogurt cheese |
| 1/4 | c | Reduced-calorie mayonnaise |
| 4 | tb | Shredded carrots; garnish |
Recipe by: BHG, Spring 1990 p18 - Adaption Preparation Time: 0:20 Prepare fish - thaw, rinse, remove bones, scales. Towel dry. Preheat oven to 450F. Heat an oven-proof skillet or saute pan large enough to hold all portions of fish. Spray with cooking oil and brown one side of the fish for about 3 minutes. Carefully flip the fillet to the other side. Turn off the heat. Pour in the wine. Sprinkle with crushed tarragon or other dried herb. Cover (see Alert) and transfer pan to a center rack in oven; bake 6 minutes. THE LID should prevent moisture from escaping before the 6 minutes have lapsed. If more 'poaching liquid' is needed, use up to 1/2 cup of water. While fish is in the oven, coarsely chop the unpeeled, uncooked zucchini. In a small bowl combine mayonnaise and yogurt (or yogurt cheese). Add zucchini and chives. Stir gently to mix. To serve, peas and radishes on plates. Arrange fish and spoon some sauce over each. Offer finely shredded raw carrot as garnish on top of sauce. ALERT! The ovenproof plastics used for pan handles do not tolerate temperatures above 350-375F. Use foil to cover the pan while it is in the oven.
[Original poached entirely on the stove top in 1/2 cup wine and 1-1/2 cups water.]
| previous | next |