Recipe - Pan-Poached Salmon With Light Lemon Herb Sauce

1 cup Water;
One half teaspoon Vegetableflavor instant
bouillon
2 (8oz) salmon steaks; 3/4"
to 1"
1 tablespoon Lemon juice;
1 teaspoon Fresh parsley; chopped
1 tablespoon Fresh chives; chopped

Bring water and bouillon to a boil in large NONSTICK skillet. Arrange
salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until
fish flakes easily with fork. With slotted spatula, transfer fish to warm
serving platter; cover loosely to keep warm. Add lemon juice to liquid in
skillet; cook over high heat for 2 5 minutes or until sauce is reduced to
about One fourth cup, stirring frequently. Stir in parsley and chives. Stir in
parsley and chives. Spoon over salmon. 4 servings. Food Exchanges per
serving: 31/3 LEAN MEAT EXCHANGES; CAL: 190; FAT: 10g; CHO: 75mg; CAR: 0g;
SUGARS: 0g; PRO: 24g; Source: Fast and Healthy Magazine, Mar/Apr, 1995
Brought to you and yours via Nancy O'Brion and her MealMaster. 1:202/711
Sat 20 May 95 04:07

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Nov 08, 98