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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.

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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