| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | servings | |
INGREDIENTS
| 1/2 | c | Nonfat sour cream |
| 1/2 | c | Lowfat plain yogurt |
| 3 | tb | Dijon-style mustard |
| 1 | tb | Fresh dill; snipped |
| Salt | ||
| Pepper | ||
| 1 1/2 | lb | New potatoes; cut in 1/4" slices |
| 10 | oz | Fresh spinach; chopped |
| 4 | 4 ounce salmon fillets | |
| 4 | ts | Dijon-style mustard |
| 1/8 | ts | Salad herbs |
| Black pepper | ||
| 1 | ts | Fresh dill; chopped |
| 1 | ts | Olive oil |
INSTRUCTIONS
POTATO SALAD FOR THE SALMON 1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl; fold into dressing. 2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and dill. Drizzle oil over fillets. 3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or until cooked through. Remove from heat; let stand 5 minutes. Serve with dilled potatoes. NOTES : Calories: 371.6 (20.6% from fat) Fat: 8.5g Cholesterol: 91mg Carbohydrate: 31g Fiber: 3.9g Sodium: 400mg Recipe by: Family Circle 6/24/97 Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug 20, 1998, converted by MM_Buster v2.0l.
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