Diabetic, Low-fat Cold Poached Salmon

• 2 cups water
• 1 cup dry white wine or 1 cup chicken broth
• 1 small onion, sliced
• 1 stalk celery, chopped (with leaves)
• 12 teaspoon salt
• 14 teaspoon dried thyme leaves
• 14 teaspoon dried tarragon leaves
• 5 peppercorns
• 4 sprigs parsley
• 1 bay leaf
• 4 salmon steaks, 1 inch thick (about 2 pounds)
• 1 cup parsley sprig
• 1 12 cups large-curd cottage cheese
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 12 teaspoon dried basil leaves
• 12 teaspoon salt
• 18 teaspoon pepper
• 4 -6 drops red pepper sauce

1. Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat.
2. Cover and simmer 5 minutes.
3. Place fish in skillet; add water, if necessary, to cover.
4. Heat to boiling; reduce heat.
5. Simmer until fish flakes easily with fork, 12 to 15 minutes.
6. Carefully remove fish with slotted spatula; place on wire rack to drain.
7. Carefully remove skin; cut fish lengthwise into halves.
8. Cover and refrigerate until cold, at least 4 hours.
9. Prepare Green Sauce; serve with fish.
10. Green Sauce---------------.
11. Place all ingredients in a blender container.
12. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.

water, white wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley, bay leaf, salmon, parsley sprig, cottage cheese, lemon juice, milk, basil, salt, pepper, drops red pepper sauce

Taken from www.food.com/recipe/diabetic-low-fat-cold-poached-salmon-19602 (may not work)