| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Paprika |
| 1/8 |
ts |
Garlic powder |
| 1 |
tb |
Lowfat mayonnaise |
| 2 |
tb |
Chablis |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Coarsely ground pepper |
| 1 |
lb |
Salmon steaks — 4 4 (4-oz |
|
|
Vegetable cooking spray |
| 6 |
|
Lemon wedges |
|
|
Parsley sprigs — optional |
INSTRUCTIONS
Combine first 6 ingredients in a small bowl; stir with a wire whisk until
blended. Set aside. Sprinkle pepper venly over both sides of salomn.
Place salmon on a broiler rack coated with cooking spray, and place rack on
a broiler pan. Broil 3 inches from heat 2 1/2 minutes on each side or
until fish flakes easily. Spoon mayonnaise mixture over salmon, and serve
with lemon wedges. Garnish with parsley sprigs, if desired.
Recipe By : Cooking Light, Mar/Apr 1994, p. 89
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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