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Poached Salmon with Beet Horseradish

Makes: 3 Servings

Prep Time: <5 minutes

Total Time: 10 minutes


  • 1 pound salmon fillet (with or without skin)
  • ½ cup white wine
  • ¼ cup water
  • ½ tablespoon dried basil leaves
  • ½ tablespoon butter, salted
  • 1 teaspoon chopped garlic
  • 2 whole beets, leaves and stems removed, peeled*
  • 2 ½ tablespoons horseradish
  • ½ lemon squeezed
  • ½ tablespoon honey
  • dash of course ground black pepper

*If using whole beets with greens and all, make use and sauté the greens in some white wine for a delicious side!


  1. In a medium-sized pot, cook garlic and butter over medium-high heat. Add white wine and water. Bring to a boil, then reduce to medium heat.
  2. Add fish to the pot and season with dried basil. (Note: Liquid should come hallway up fish. Add more water or wine if necessary)
  3. Continuously spoon liquid over the top of the fillet. Cook for about 5 minutes or until done. Add pepper to taste.
  4. In a food processor, puree beets, horseradish, lemon and honey and blend well. Serve a dollop on top of the poached salmon.

Nutrition Facts Per Serving: 375 Calories, 18 g Fat (3 g Sat), 94 mg Cholesterol, 176 mg Sodium, 10.5 g Carbohydrate, 1.5 g Fiber, 32 g Protein



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