1 1/4 lbs salmon
5 stalks celery
3 tablespoons olive oil
1 quart low sodium chicken broth
1 (8 ounce) package neufchatel cheese
1 head cauliflower
Chop the onion, celery, and carrots and saute in olive oil until softened.
Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
Add the neufchatel cheese and allow it to melt over low heat.
Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
Add the 'cream' mixture to the fish and vegetable/stock mixture.
Season to taste with salt, lemon pepper, dill and parsley.
- Calories 501
- Calories from Fat 270
- Total Fat 30g
- Saturated Fat 11g
- Monounsaturated Fat 13g
- Polyunsaturated Fat 4g
- Trans Fat 0g
- Cholesterol 116mg
- Sodium 477mg
- Potassium 1396mg
- Total Carbohydrate 18g
- Dietary Fiber 5g
- Sugars 7g
- Protein 42g