Salmon fillet with dilled potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Nonfat sour cream |
| ½ | cup | Lowfat plain yogurt |
| 3 | tablespoons | Dijon-style mustard |
| 1 | tablespoon | Fresh dill; snipped |
| Salt | ||
| Pepper | ||
| 1½ | pounds | New potatoes; cut in 1/4\" slices |
| 10 | ounces | Fresh spinach; chopped |
| 4 | 4 ounce salmon fillets | |
| 4 | teaspoons | Dijon-style mustard |
| ⅛ | teaspoon | Salad herbs |
| Black pepper | ||
| 1 | teaspoon | Fresh dill; chopped |
| 1 | teaspoon | Olive oil |
Directions
POTATO SALAD
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.