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Cold Poached Salmon With Melange Of Tomatoes And Two Sauces

Ingredients: 

4 boneless salmon fillets - (5 oz ea) back skin removed
2 celery ribs coarsely chopped
1 medium onion coarsely chopped
1/2 teaspoon salt (optional)
1/4 teaspoon freshly-ground black pepper
1 tablespoon chopped parsley
1 1/2 cups dry white wine
=== SERRANO VINAIGRETTE ===
2 serrano chile peppers seeded, deveined
6 tablespoons red wine vinegar
2 teaspoons honey
1/4 teaspoon salt (optional)
1/8 teaspoon freshly-ground black pepper
3 tablespoons olive oil
=== HERB SAUCE ===
1/2 cup plain low-fat yogurt
3 tablespoons finely-chopped parsley
2 scallions, white part and 1 green finely chopped
2 tablespoons finely-minced fresh tarragon
1 teaspoon white wine vinegar
=== FOR SERVING ===
1 pound yellow, red, and orange tomatoes seeded, and
cut into 1/4 dice
6 cups mesclun or baby mixed greens washed, crisped

Yield: 

4 Servings

Method: 

Place the salmon fillets in a large nonstick skillet with cover. Arrange the celery and onion around the salmon and sprinkle with salt, pepper, and parsley. Pour over the wine. Add enough cold water to cover the fish. Cover and bring to a boil over medium heat.

Once the poaching liquid comes to a boil, reduce heat to a gentle simmer. Poach for 4 to 5 minutes, until fish flakes easily when prodded with a fork. Remove from stove and cool for 15 minutes. Carefully remove salmon from the liquid and place on a plate. Cover and refrigerate.

To make the Serrano Vinaigrette: Place all vinaigrette ingredients in a food processor or blender. Process until smooth. Transfer to a small serving bowl and set aside until ready to serve.

To make the Herb Sauce: Place all sauce ingredients in a food processor or blender. Process until smooth. Transfer mixture to a small serving bowl and refrigerate until ready to serve.

When ready to serve, place each salmon fillet on a serving plate. Top with tomato mixture. Arrange mesclun to the side.

Pass the sauces separately, spooning about 1 tablespoon of each onto each serving, as desired.

This recipe yields 4 servings.

Exchanges Per Serving (with 1 tablespoon of each sauce): 4 Lean Protein, 1/2 Carbohydrate (2 Vegetable).

Nutrition Facts: 254 calories (34% calories from fat), 31 g protein, 10 g total fat (1.4 g saturated fat), 11 g carbohydrates, 3 g dietary fiber, 74 g cholesterol, 137 mg sodium.