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


Poached Salmon

Ingredients (for 1 serving)

  • 50ml 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
  • 1 scoop of Nutilis Clear
  • 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 Clear into the mixture to thicken.

    Nutritional Intake per Serving

    Energy: 235kcal
    Carbohydrate: 5g
    Protein: 21.2g
    Fat: 14.5g


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