Pepper Roasted Salmon With Mustard- Herb Cream Sauce

We ought to regard the church not as a luxurious hostelry where Christian gentlemen may each one dwell at ease in his own inn, but as a barracks in which soldiers are gathered together to be drilled and trained for war. We should regard the church not as an association for mutual admiration and comfort, but as an army with banners, marching to the fray, to achieve victories for Christ, to storm the strongholds of the foe, and to add province after province to the redeemer’s kingdom.

C.H. Spurgeon

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	T	Mustard
1	T	Fresh lemon juice
1/2	c	Chopped chives
1/4	c	Minced fresh dill
2	T	Ground peppercorns divided
1		Salmon, 3 pound fillet
		Olive oil-flavored cooking
		spray
1	t	Olive oil
1/4	t	Salt
		Rosemary sprigs, optiional
1 1/2		ground peppercoens and salt. Bake at 450 for 12 mi, ground peppercoens and salt. Bake at 450 for 12 min or until

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  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 38 Calories From Fat: 26 Total Fat: 2.9g Cholesterol: 5mg Sodium: 154.5mg Potassium: 105.7mg Carbohydrates: 2.9g Fiber: <1g Sugar: <1g Protein: 1.1g