Pepper Roasted Salmon With Mustard- Herb Cream Sauce
| 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)
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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