Recipe of the Month

Poached Salmon with Sweet Onions and Balsamic Vinaigrette

(makes 4 servings)

Ingredients:
1 cup (240 ml) white wine
1 cup (240 ml) water
1 teaspoon (5 ml) black peppercorns
1 bay leaf
4 slices fresh lemon
1 large sweet onion, 8 ounces (240 g), peeled and cut into 4 slices crosswise, discarding the end pieces
4 4-ounce (120 g) salmon steaks
1 teaspoon (5 ml) fresh lemon juice
1 teaspoon (5 ml) balsamic vinegar
2 teaspoons (10 ml) olive oil
 lemon wedges for garnish (optional)

Directions:
In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil. Reduce heat to simmer, add onion slices and salmon steaks

Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes. Transfer onion slices and salmon steaks to a heated serving platter.

In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended. Drizzle over onions slices and salmon. If using, garnish with lemon wedges. Serve at once.

Per serving:
250 calories (54% calories from fat)
23g protein
15g total fat (2.8 g saturated fat)
5g carbohydrate
1g dietary fiber
67mg cholesterol
69 mg sodium

Diabetic exchanges:
3 medium fat protein
1/2 carbohydrate (1 vegetable)