Savory Salmon Steak

This tasty poached salmon steak makes a light dinner feel like a feast.

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Ingredients

1. 1½ / 360 ml cups water
2. 2 cups / 480 ml milk, preferably organic pastured
3. 1 medium onion, thinly sliced
4. 1 celery stalk with leaves, coarsely chopped
5. 2 Tbsp. / 30 ml lemon juice
6. 1 carrot, chopped
7. 1 chili pepper, seeded and minced
8. 1 lb. / 454 g salmon, sliced into 8 2-oz. / 57-g fillets
9. ½ cup / 60 g radish, chopped
10. 1 cup / 240 ml plain Greek yogurt, preferably organic pastured
11. Salt, pepper, and herbs to taste
12. Leek and daikon radish for garnish

Directions

1. In a large non-stick frying pan, combine the water with the milk, lemon juice, onion, and celery; reserve a few celery leaves for garnish.
2. Set the pan over high heat and bring to a rolling boil. Add the carrot and chili pepper. Cover with a heavy lid.
3. Reduce the heat to medium; simmer for approximately 10 minutes.
4. Gently lay the salmon steaks over the mixture and bring back to a rolling boil. Lower the heat, replace the cover, and continue cooking for 10 minutes more.
5. In a bowl, mix together the radish with the yogurt. Season to taste with salt, pepper, and herbs such as dill weed, garlic, thyme.
6. Remove the salmon steaks from the pan and transfer to a paper-lined platter to drain.
7. Serve the salmon steaks in individual serving plates with the radish sauce poured over the tops.
8. Garnish with celery leaves, sliced leek, and shaved daikon. Serve immediately.

Serving Size: ֲ1 slice salmon + ½ cup / 114 g vegetable sauce

Exchanges per Serving: ½ Carb, 2 Protein, 0 Fat

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