- 1 cup vegetable broth
- 1 cup diced carrots
- 1 lb salmon filet, skin removed 1 tbs lime juice
- 1 cup diced onion
- 2 cloves minced garlic
- 1 cup diced celery
- 1 cup white wine
- 2 tbs fresh chopped dil
- 1 cup mayonnaise
- 1 tsp salt
- 1 tsp pepper
- 1 cucumber peeled, seeded and chopped
- Blend ingredients for dressing until smooth, refrigerate for 1 hour.
Heat 6 qt on medium temperature, add wine, vegetable broth, carrot, celery, onion and garlic, cook for 10 minutes on medium heat. Add salmon and lime juice, cover and cook for an additional 10 minutes on low heat. Remove salmon from pan and place on a plate, strain vegetables from pan and surround salmon, cover the salmon with the dressing.
10 grams carbohydrates, 20 gram protein, 8 grams fat, 192 calories