CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Seafood, Dairy | Seafood | 4 | Servings |
INGREDIENTS
1/2 | c | Nonfat sour cream |
1/2 | c | Lowfat plain yogurt |
3 | T | Dijon-style mustard |
1 | T | 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 | t | Dijon-style mustard |
1/8 | t | Salad herbs |
Black pepper | ||
1 | t | Fresh dill, chopped |
1 | t | Olive oil |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 506.6mg
Potassium: 274.4mg
Carbohydrates: 5.3g
Fiber: 3.3g
Sugar: <1g
Protein: 3.8g