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Cold Salmon With Shrimp
Source: dLife

Cold poached salmon and shrimp with a creamy herb sauce.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 5 1/2 Meat , 1 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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1 cup  white wine
1 cup  fresh chopped onion
1 each  medium carrots
1 each  medium celery stalks
1 tsp  black peppercorns
2 each  bay leaves
3 lb  whole salmon
0 1/2 lb  raw medium shrimp
0 1/2 cup  fat free mayonnaise
1 each  fresh lemons
0 1/4 cup  plain nonfat yogurt
0 1/2 cup  reduced fat sour cream
1 tsp  minced garlic
2 tbsp  chopped parsley
2 tbsp  fresh tarragon
1 tbsp  fresh chives
1 each  medium cucumber
1 tsp  fresh tarragon
  1. 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.
  2. 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.
  3. 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.
  4. Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
  5. 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.

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