• Cold Salmon With Shrimp And Herb Sauce

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    • 1 c. dry white wine
    • 1 x onion minced
    • 1 x carrot minced
    • 1 x celery stalk minced
    • 1 tsp black peppercorns
    • 2 x bay leaves
    • 3 lb king salmon skin intact
    • 1/2 lb shrimp
    • 1/2 c. non-fat mayonnaise Grated rind of 1 lemon Juice of one lemon
    • 1/4 c. nonfat plain yogurt
    • 1/2 c. lowfat lowfat sour cream
    • 1 x garlic clove chopped
    • 2 Tbsp. chopped flat-leaf parsley
    • 2 Tbsp. chopped fresh tarragon
    • 1 Tbsp. minced chives
    • 1 x cucumber sliced thin Extra tarragon


    1. Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big sufficient for the salmon. Bring to a boil and simmer for 3/4 of an hour.
    2. Slide the fish into the poacher and add in boiling water just to cover the fish. Cover the poacher and barely simmer till the fish is cooked, about 13 min per inch of thickness.
    3. Add in the shrimp in the last few min and poach till done. Remove from heat and cold salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.
    4. Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
    5. To make the Herb Sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and lowfat sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. (Makes 1 1/3 c. sauce)
    6. This recipe yields 8 servings.

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