Cold Poached Salmon Salad
with Lemon Basil Yoghurt
| Ingredients: | 4 6 oz. Salmon Filets 6 oz. White Wine 2 Litres Water 2 Bay Leaves 1 Lemon Quartered 1/2 Medium Onion (Sliced) 1 Cup Pitted Black Olives 1 Medium Carrot (Sliced) 4 Sprigs Thyme |
| Instructions: | In a high-sided saucepan bring all ingredients to a boil. Remove from heat, add Salmon, cover and let sit for 6-10 min.
Remove Salmon carefully, place on a plate, and let cool in refrigerator. (serves 4) |
| RECIPE for SAUCE |
|
| Instructions: | Mix the Following
Ingredients together in a small bowl and set aside:
500 g of low
fat Yoghurt |
| RECIPE for SALAD |
|
| Ingredients (Salad): | 1 Red, 1 Yellow Pepper (Julienned) 1 Small English Cucumber Cut Lengthwise and Sliced Thinly 1/2 Pint Cherry Tomatoes (Cut in half) 1 lb. Green Beans (Cleaned, Blanched and Cooled) |
| Ingredients (Salad Dressing): | 1/4 Cup Red Wine Vinegar 1/2 Cup Olive Oil 2 Tbsp. Chopped Sweet Basil Salt and Pepper to Taste |
| Instructions: | Mix Salad Ingredients in a Bowl and Toss with Dressing. |
| To Plate: | Divide salad onto Four Dinner Plates.
Place one Filet of Salmon atop each Salad and Drizzle Sauce over each and Serve. |
