Salmon fillet with dilled potatoes

Yield: 4 servings

Measure Ingredient
½ cup Nonfat sour cream
½ cup Lowfat plain yogurt
3 tablespoons Dijon-style mustard
1 tablespoon Fresh dill; snipped
\N \N Salt
\N \N Pepper
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



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.

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