| Ingredients: |
2 turnips or rutabagas, peeled and cut into small cubes
1 onion, chopped
1 rib celery, chopped
1 teaspoon dill seed
1 bay leaf
2 cups vegetable broth or water (or chicken broth)
1 can (12 ounces) pink salmon, drained. (Michelle prefers to use 12 ounces of fresh uncooked salmon, cut into bite size pieces)
1 cup buttermilk
1 cup (8 oz) fat free plain yogurt
1 Tablespoon non-trans fat margarine
2 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried tarragon
|
| Directions: |
1. In large saucepan, combine turnips, onion, celery, dill seed, bay leaf and broth or water. Bring to a boil over high heat. Reduce heat to medium and simmer for 12 minutes or until the vegetables are tender.
2. Reduce the heat to low. Stir in salmon, buttermilk, yogurt, margarine, hot pepper sauce, salt, pepper, and tarragon. Cook for 5 minutes, or just until heated through and salmon is cooked. Remove and discard the bay leaf before serving.
Makes 4 servings.
|