| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 14 |
oz |
Light tofu; drained |
| 1 |
|
Garlic clove; peeled |
| 1/3 |
c |
Fat-free sour cream |
| 3 |
tb |
Mustard |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Chopped chives |
| 1/4 |
c |
Minced fresh dill |
| 2 |
tb |
Ground peppercorns divided |
| 1 |
|
Salmon; (3 pound) fillet |
|
|
Olive oil-flavored cooking spray |
| 1 |
ts |
Olive oil |
| 1/4 |
ts |
Salt |
|
|
Rosemary sprigs; (optiional) |
INSTRUCTIONS
Recipe By : Iara Lewin Serving Size
: 8 Preparation Time :0:12
Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one
piece fish.
Place tofu and garlic in a food processor, and process until smooth. ADd
sour cream, mustard and lemon juice, process until blended. Stir in clives,
dill and 1/2 tsp ground peppercorns. Cover and chill. Preheat oven to 450.
Place the salmon, skin side down, on a baking sheet coated with cooking
spray. Brush fillet with oil, sprinkle with 1 1/2tsp ground peppercoens and
salt. Bake at 450 for 12 min or until the fish lakes easily ehen tested
with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if
desired.
Posted to JEWISH-FOOD digest V97 #337 by BNLImp <BNLImp@aol.com> on Dec 30,
1997
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