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Pepper Roasted Salmon With Mustard- Herb Cream Sauce
Yields: 8 serving(s)
Ingredients
- 14 ounce(s) light tofu; drained
- 1 garlic clove; peeled
- 1/3 cup(s) fat-free sour cream
- 3 tablespoon(s) mustard
- 1 tablespoon(s) fresh lemon juice
- 1/2 cup(s) chopped chives
- 1/4 cup(s) minced fresh dill
- 2 tablespoon(s) ground peppercorns divided
- 1 salmon; (3 pound) fillet
- Olive oil-flavored cooking spray
- 1 teaspoon(s) olive oil
- 1/4 teaspoon(s) salt
- Rosemary sprigs; (optiional)
Directions
- : 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 1 1/2tsp ground peppercoens and salt.
- Bake at 450 for 12 minutes or until the fish lakes easily ehen tested with a fork.
- Serve sauce with salmon.
- Garnish with rosemary sprigs, if desired.
Rate this recipe: 
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