Pepper roasted salmon with mustard- herb cream sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Light tofu; drained |
| 1 | Garlic clove; peeled | |
| ⅓ | cup | Fat-free sour cream |
| 3 | tablespoons | Mustard |
| 1 | tablespoon | Fresh lemon juice |
| ½ | cup | Chopped chives |
| ¼ | cup | Minced fresh dill |
| 2 | tablespoons | Ground peppercorns divided |
| 1 | Salmon; (3 pound) fillet | |
| Olive oil-flavored cooking spray | ||
| 1 | teaspoon | Olive oil |
| ¼ | teaspoon | Salt |
| Rosemary sprigs; (optiional) | ||
Directions
Recipe By : Iara Lewin Serving Size : 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 ½ 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 min or until the fish lakes easily ehen tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.
Posted to JEWISH-FOOD digest V97 #337 by BNLImp <BNLImp@...> on Dec 30, 1997