| 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.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”