Poached Salmon with Herb Vinaigrette
low sodium vegetable broth
or low sodium vegetable broth
fresh or frozen
sea salt and freshly ground black pepper
In a large sauce pan, heat broth, wine and lemon and orange juice over medium heat until it is lightly boiling, add fish and simmer for 10 to 12 minutes until the fish flakes easily with a fork.
In a blender or food processor, add mustard, vinegar, olive oil, parsley, basil and sea salt and freshly ground pepper to taste. Blend 1 minute until combined. Serve fish with vinaigrette.
Brown rice and steamed broccoli.
Use tempeh instead of salmon fillets.
Make sure vegetable broth, white wine, mustard and vinegar are gluten free.
328 Calories; 19g Fat (54.4% calories from fat); 32g Protein; 3g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 202mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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