- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2010
Ingredients
Salsa Verde:
Method
In wide low pan large enough to hold fish in single layer, bring 3 cups (750 mL) water, onion, celery, lemon, parsley, salt and peppercorns to boil. Cover, reduce heat and simmer for 5 minutes.Add fish; poach just below simmer, covered, just until salmon flakes easily when tested, 5 to 7 minutes. With slotted spatula, transfer fish to plates; remove skin.
Salsa Verde: Meanwhile, soak bread crumbs in vinegar for 5 minutes; transfer to food processor. Add egg, parsley, capers, anchovies and garlic; chop finely. With motor running, drizzle in oil and 3 tbsp (50 mL) of the cooking liquid. Serve with salmon. Garnish with lemon wedges.
Nutritional facts Per serving: about
- Sodium 562 mg
- Protein 37 g
- Calories 476.0
- Total fat 34 g
- Potassium 702 mg
- Cholesterol 149 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
%RDI
- Iron 19.0
- Folate 38.0
- Calcium 7.0
- Vitamin A 25.0
- Vitamin C 65.0
