He Said, She Said with Ken and Mary Jo

Recipe By: Ken Kostick
Episode #26

Poached Salmon & Sun-Dried Tomatoes In A Lemon Dill Sauce

Ingredients

• 2 Cloves Garlic, Chopped
• 1 Small Onion, Chopped
• 2 Cups Vegetable Stock
• 1/2 Cup Compliments Fresh Sun-Dried Tomatoes, Chopped
• 1/2 Cup White Wine
• 2 Tbsp Lemon Juice
• 1 Tsp Dried Dill Or 2 Tbsp Chopped Fresh
• 1/2 Tsp Black Pepper
• 1/2 Tsp Dried Thyme Or 1 2Tbsp Chopped Fresh
• 1/2 Tsp Sea Salt
• 2 Salmon Steaks
• 1/2 Cup Table Cream

Directions:

• In the pan, combine all the ingredients, except the salmon, and cream. Bring to a boil; reduce the heat.
• Add the salmon. Simmer the salmon for about 8 to 10 minutes, turning once. Remove salmon; set aside. Add the cream to the pan. Simmer the mixture until the liquid is reduced by half.
• Return the salmon to the pan. Coat the salmon with the sauce. Serve immediately, spooning some of the sauce over the salmon.

Variation:

• Replace the salmon with swordfish, tuna, cod or any firm fish.

Low-Fat Option:

• Replace the cream with non-fat sour cream or non-fat yogurt.
• Per Serving: 498 Cal (48% from Fat, 37% from Protein, 16% from Carb); 43 g Protein; 25 g Tot Fat; 6 g Sat Fat; 9 g Mono Fat; 18 g Carb; 2 g Fiber; 3 g Sugar; 60 mg Calcium; 2 mg Iron; 1237 mg Sodium; 124 mg Cholesterol
• "Star Ingredient: Salmon"