Poached Salmon with Cucumber

Ingredients

32 oz. Atlantic wild-caught salmon
1/4 c. fresh lemon juice
1 raw 7-8” carrot, sliced
1 tsp. bay leaf, crumbled
1/2 medium raw cucumber, peeled and chopped
8 oz. fat-free sour cream
1/2 small raw onion, chopped
1 medium (approx. 2 1/2”) onion, chopped
2 cloves
1 black peppercorn
salt to taste

Directions

Arrange the salmon steaks in a large skillet. Pour the lemon juice over
the salmon. Fill the skillet with 1 inch of water. Add sliced carrot,
thinly sliced onion, cloves, bay leaf and peppercorn. Bring to a boil,
then reduce heat and cover. Simmer gently for 20 minutes, or until
fish flakes easily with a fork. Remove fish to warm platter, and serve
with carrots on side as garnish. Mix peeled, chopped cucumber,
1/2 chopped onion and sour cream together and serve as a sauce.
Nutritional Information
Calories (Per Serving):196
Protein (g):26
Carbohydrates (g): 5.7
Fat (g):7.3
Carb - Protein - Fat % Ratio:12% - 54% - 34%