Poached Salmon with Dill Sauce

Ingredients

Salmon

• 1-1/4 cups water
• 2 large or 4 small salmon steaks (about 1 pound)
• 4 sprigs fresh parsley
• 6 black peppercorns
• 1 bay leaf
• 1/2 lemon, sliced
• 1 small stalk celery, chopped
• 1 small onion, thinly sliced
• 1/4 cup dry white wine

Dill Sauce

• 1/4 teaspoon Sweet 'N Low zero calorie sweetener
• 1/2 teaspoon white wine Worcestershire sauce
• 2 tablespoons chopped fresh dill weed
• 1/4 cup lowfat milk
• 2 tablespoons dry white wine
• 1/2 cup strained poaching liquid
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon reduced-calorie margarine
• 2 tablespoons minced shallots or onions
• 1/8 teaspoon ground black pepper

Preparation

Salmon

In 9-inch-round micro-proof dish, combine water, wine, onion, celery, lemon, bay leaf, peppercorns and parsley. Cook, covered on high power 10-12 minutes or until water comes to a boil. Place fish in liquid, spooning lemon slices, onion and celery over fish. Cook, covered on high power 3-4 minutes or just until fish begins to turn opaque, do not overcook. Remove fish to serving platter; keep warm. Pour poaching liquid through strainer into measuring cup; reserve 1/2 cup. Prepare sauce: in 2-quart micro-proof bowl, cook shallots and margarine, covered, on high power 1 minute. Stir in flour until smooth; cook uncovered, on high power 1 minute. Gradually stir in reserved poaching liquid and wine. Cook, uncovered on high power 1 minute. Slowly stir in milk, dill weed, Worcestershire sauce, Sweet 'N Low and pepper. Cook, covered on medium power 4 minutes. Spoon over salmon steaks.