Yield: 4 servings
|½ cup||Nonfat sour cream|
|½ cup||Lowfat plain yogurt|
|3 tablespoons||Dijon-style mustard|
|1 tablespoon||Fresh dill; snipped|
|1½ pounds||New potatoes; cut in 1/4\" slices|
|10 ounces||Fresh spinach; chopped|
|4 \N||4 ounce salmon fillets|
|4 teaspoons||Dijon-style mustard|
|⅛ teaspoon||Salad herbs|
|\N \N||Black pepper|
|1 teaspoon||Fresh dill; chopped|
|1 teaspoon||Olive oil|
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: 371⅗ (20⅗% 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@...> on Aug 20, 1998, converted by MM_Buster v2.0l.