Cookies at Dysphagia.ie

At Dysphagia.ie we use cookies to ensure that you get the best user experience. If you continue without changing your settings, we'll assume that you are happy to receive all cookies used by website. However, if you wish to, you can find out how to block cookies here.

Continue

Careline: (ROI) 1800 923 404 (NI) 0800 783 4379 | www.nutricia.ie | Contact

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.


     


    Related Entries

    28 April 2015

    Salmon

    Ingredients (for 1 serving) 50ml water 15ml dry white wine or dry vermouth 30g onion,…

    more >>

    08 February 2013

    Sweet Red Cabbage

    Ingredients (serves four) 1 small onion, chopped 1 tbsp olive oil 1 heaped tsp wholegrain…

    more >>

    06 July 2011

    Pasta

    Ingredients (for 2 servings) 75g hot overcooked pasta 100ml hot water 25ml cream 20g cheese…

    more >>