Poached Salmon Piccata

For all of you who are trying to squeeze into a bikini, this dish is low calories and lower in fat. Plus, it's simple to prepare and tastes delicious. The benefit of eating salmon is its high Omega-3 content. You may opt to serve this over a bed of gluten-free noodles or on a bed of cooked spinach.

Preparation time: 5 minutes

Cooking time: 10 minutes

Yield: 2 servings

/ cup water / cup sherry

2 teaspoons fresh lemon juice / teaspoon chicken bouillon granules 1 tablespoon capers, rinsed and drained / teaspoon salt / teaspoon pepper

1 Place the water, sherry, lemon juice, bouillon granules, capers, salt, pepper, parsley flakes, dill, mint, and butter in a medium skillet over high heat. Bring the mixture to a boil.

2 Reduce the heat to medium and add the salmon. Cover the skillet and simmer the filets for 7 to 8 minutes (cook 10 minutes per inch of thickness at the thickest part) or until the fish flakes easily with a fork. (You won't need to turn the fish over during cooking.)

3 Remove the fish from the skillet with a wide spatula to prevent the salmon from breaking apart. Discard the remaining liquid in the pan.

Per serving: Calories: 282; Total fat: 15g; Saturated fat: 5g; Cholesterol: 92mg; Sodium: 701mg; Carbohydrates: 3g; Fiber: 0g; Sugar: 1g; Protein: 28g.

1 teaspoon dried parsley flakes

/ teaspoon dried dill

/ teaspoon dried mint flakes

1 tablespoon butter

Two 5-ounce pieces wild salmon filets, thawed and skin removed

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