Salmon With Creamy Horseradish Saucefish, low-cal 1/4 cup dry white wine 2 tablespoon chopped onion 1 tablespoon lemon juice 1 teaspoon peppercorns 2 salmon steaks 5 oz. each 2 tablespoon sour cream 2 teaspoon horseradish 1 teaspoon flour 1 teaspoon chopped fresh mint 1/8 teaspoon white pepper 1. In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil. 2. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon). 3. While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside. 4. Transfer salmon to serving platter; keep warm. 5. Pour cooking liquid through sieve into bowl discarding solids. Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes. Pour over salmon. Source: Weight Watcher Healthy Lifestyle Cookbook Each serving provides: 3 proteins, 65 optional calories per serving: 267 calories |
