This simple salmon dish looks straight from the pages of a four-star restaurant menu. Best of all, it’s good for all cycles of The 17 Day Diet. From The 17 Day Diet Breakthrough Edition.
¾ cup fat-free, sodium-free chicken broth
¾ cup white wine
1 ½ tablespoons lemon juice
1 bay leaf
4 sprigs fresh parsley
Two 6-ounce salmon fillets
¼ cup fat-free Greek yogurt
2 teaspoons dried dill weed
Seasoned salt, to taste
¼ teaspoon Dijon mustard
In a large skillet, combine the broth, wine, lemon juice, bay leaf, and parsley. Bring the mixture to a boil. Add the salmon; make sure the fish is covered by the poaching liquid. (If not, add additional equal parts of broth and wine.) Lower the heat and simmer for about 10 minutes or until the fish just flakes with a fork.
In a small bowl, whisk together the yogurt, dill, salt, and mustard.
With a slotted spoon, transfer the salmon to plates. Spoon the dill mixture over each fillet. Makes 2 servings. Use on Cycles 1 to 4.
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