Poached Salmon with Yogurt Sauce and Mustard Seed Spinach

Try this delicious recipe!

Servings: Makes 4 servings

Ingredients

2 cups dry white wine

1 lemon , halved

2 bay leaves

1 1/4 pounds center cut salmon filet , cut into 4 pieces

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

3/4 cup nonfat plain yogurt

2 tablespoons Dijon mustard

1 teaspoon mustard seed whole, or 1/2 teaspoon ground

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

Pinch of kosher salt

Pinch of cracked black pepper

5 cups baby spinach , washed

Directions

To make fish, in a large skillet, combine wine, lemon and bay leaves. Add 1 cup water and bring to a boil; reduce to a simmer for 10 minutes. Add salmon, salt, and pepper; poach for 5 to 6 minutes, covered, until just opaque. Carefully remove from the liquid and chill.

To make sauce, in a small bowl, combine all ingredients and chill.

To make spinach, in a small bowl, (if using whole mustard seed, crush in a spicegrinder), combine mustard seed with lemon juice and slowly pour in olive oil; add salt and pepper.

In a large bowl, toss spinach with dressing. Divide among 4 plates; add a slice of salmon to each and with 2 tablespoons yogurt sauce on top.

Nutritional Information

351 calories

From the August 2004 issue of O, The Oprah Magazine