Yield: 6 servings
|1½ pounds||Salmon fillets; cut for serving|
|2 teaspoons||Fresh dill|
|2 tablespoons||Lowfat mayonnaise|
|2 \N||Lemons; juiced|
|\N \N||Salt and black pepper|
|12 \N||Sprigs dill weed|
|3 cups||Hot cooked rice; tossed with|
|3 tablespoons||Sunflower seeds; lightly toasted and|
|3 tablespoons||Finely chopped onion; red or green|
Set Oven to 400F.
2) In a baking dish, arrange fillets with skin side down, do not overlap.
Squeeze the lemon juice over the fillets. Sprinkle with dill and add salt and pepper. Let stand for fifteen minutes.
3) Bake in a preheated oven approximately twelve minutes for each inch of thickness. Move baking dish to rack near broiler element. Switch over to broil for a few minutes, until mayonnaise begins to brown. Serves 4 to 6 Source: Micheline Hansen, R.D., for Lucky Stores March 1999.
NUTRITION 164 cals, 6g fat (31% cff); with rice dish 320 cals, 8g fat (21% cff). estimated by MasterCook >kitpath@...
Recipe by: Lucky Stores: Seafood 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 30, 1999, converted by MM_Buster v2.0l.