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The premier source of information for the management of patients with Dysphagia

Salmon

Poached Salmon

Ingredients (for 2 servings)

  • 100ml water
  • 15ml dry white wine or dry vermouth
  • 30g onion, sliced
  • 1/2 lemon, sliced
  • 1 1/2 tsp salt
  • Salt and pepper
  • 2 sprigs dill or 1/2 tsp dry dill weed (no stems)
  • 2 sprigs parsley (no stems)
  • 100g boneless and skinless salmon steaks
  • 25ml cream
  • 3 scoops of Nutilis Powder
  • Method

      1. Combine water, wine, onion, lemon, salt, pepper, dill and parsley in a large saucepan.
      2. Heat until it reaches boiling point. Reduce heat, cover and simmer for 10 minutes.
      3. Add the salmon steaks, cover and simmer gently for 5 minutes (a little longer for steaks thicker than 1/2 inch), or until fish flakes easily with a fork.
      4. Add cream to the mixture, place into blender and blend until smooth.
      5. Whisk or blend Nutilis Powder into the mixture to thicken.


     


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