- 1 bay leaf
- 4 peppercorns
- 4 salmon steaks, 1 to 1 1/2 inches thick (1 pound)
- Basil Mayonnaise:
- 1/4 cup fat-free mayonnaise
- 1/4 cup fat-free plain yogurt
- 1 green onion, cut into 1-inch pieces
- 1 tbsp. fresh parsley sprigs
- 1 tbsp. fresh basil
Prepare basil mayonnaise by combining mayonnaise, yogurt, onion, parsley and basil in food processor or blender container; process until well blended. Season with pepper, if desired. Cover; Set aside.Add bay leaf, peppercorns and enough water to medium skillet to fill to 1-inch depth. Bring to a boil. Add salmon. Reduce heat to low; cover. Simmer 5 minutes or until salmon flakes easily when tested with a fork. Remove salmon from poaching liquid; serve with basil mayonnaise.Yield: 4 servings
Nutrition Information: 1 4-ounce fillet with 2 tbsp. Basil Mayonnaise)
- 152 calories
- 4 grams fat
- 59 milligrams cholesterol
- 195 milligrams sodium
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