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Poached Salmon Pesto
Two (8 oz.) salmon patties
2 pinches of fresh rosemary
1 bunch of fresh basil
1/4 cup of white wine
1/4 cup of water
1/4 cup of skim mozzarella
2 tablespoons of olive oil
1/4 cup of non fat milk |
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Place salmon in sauté pan and cook over a medium flame. Pour white wine and water into pan. While fish cooks, puree all other ingredients at the same time. Puree until ingredients look like a green mud. Wait until salmon turns into milky white color before removing from pan. Once salmon is removed from pan, add the puréed ingredients into the pan until they are reduced to a thick paste. Pour paste along the sides of the fish so as to not hide its beautiful color. Serves 4.
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