This salmon entree and hummus appetizer will fill you up.

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Chilled Poached Salmon in Dill Cucumber Sauce

From Canyon Ranch Spa, Berkshires, Massachusetts

1 medium carrot, roughly chopped 1 rib celery, roughly chopped 1 medium onion, roughly chopped 1 lemon, peeled and sliced 4 4-ounce fillets of salmon 2 pieces cheesecloth, cut in half

Dill Sauce: 1/2 cup grated cucumber 1/2 cup plain nonfat yogurt 1 tablespoon fresh dill Pinch salt 2 tablespoons red wine vinegar 1 tablespoon fructose Pinch black pepper

1. Bring 3 cups water to a boil in a large saucepan or fish steamer. Add vegetables and lemon, and return to a boil. 2. Wrap each salmon fillet in a piece of cheesecloth. Add to the saucepan and cook, covered, until opaque, about 8 minutes. 3. Remove salmon from stock. If you wish, save the stock for future use. Refrigerate salmon until cold. 4. Combine all ingredients for dill sauce and refrigerate. 5. Serve 1/4 cup dill sauce on each salmon fillet.

Makes 4 servings.

Nutrition Information: 180 calories, 11g carbohydrate, 7g fat, 59mg cholesterol, 25g protein, 175mg sodium