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Poached Salmon With Dill Cream




Source of Recipe


SHAPE Magazine


List of Ingredients




1 cup uncooked kasha
1 medium lemon
1 teaspoon lemon zest
1 pound thick salmon fillets
1 bunch fresh asparagus
1/2 cup nonfat sour cream
3 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
salt and black pepper to taste


Recipe



In a covered saucepan, simmer kasha in 2 cups water 10-12 minutes (add water as needed), until kernels are tender and liquid is absorbed. Add juice from lemon and 1 teaspoon zest; set aside.

Meanwhile, in a large pot, just cover salmon with cold water. Bring to a boil; immediately remove from heat. Let stand 10 minutes.

Trim asparagus ends; blanch stalks in boiling water 2 minutes, until crisp-tender. Drain, rinse in cold water; set aside.

In a small bowl, whisk together sour cream, dill and Dijon mustard.

Remove salmon from water; add salt and pepper. Serve warm or chilled with dill cream; asparagus and kasha.