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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cold Salmon With Shrimp

Source: dLife

Cold poached salmon and shrimp with a creamy herb sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	410.0

Total Carbs	9.0 g

Dietary Fiber	1.7 g

Sugars	3.8 g

Total Fat	16.9 g

Saturated Fat	3.2 g

Unsaturated Fat	2.9 g

Potassium	146.5 mg

Protein	50.5 g

Sodium	307.8 mg

Dietary Exchanges 16.9 Fat, 0.7 Vegetables, 0.0 Fruits, 5.4 Meat, 0.0 Milk, 0.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white wine 1.0
1 cup fresh chopped onion 1.0
1 each medium carrots 1.0
1 each medium celery stalks 1.0
1 tsp black peppercorns 2.0
2 each bay leaves 3.0
3 lb whole salmon 0.5
0 1/2 lb raw medium shrimp 0.5
0 1/2 cup fat free mayonnaise 1.0
1 each fresh lemons 0.25
0 1/4 cup plain nonfat yogurt 0.5
0 1/2 cup reduced fat sour cream 1.0
1 tsp minced garlic 2.0
2 tbsp chopped parsley 2.0
2 tbsp fresh tarragon 1.0
1 tbsp fresh chives 1.0
1 each medium cucumber 1.0
1 tsp fresh tarragon

Directions

Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4 of an hour.
Slide the fish into the poacher and add boiling water just to cover the fish. Cover the poacher and barely simmer until the fish is cooked, about 13 minutes per inch of thickness.
Add the shrimp in the last few minutes and poach until done. Remove from heat and cool salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.
Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
To make the herb sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. Makes 1 1/3 cups sauce.