Pepper Roasted Salmon With Mustard Herb Cream Sauce Recipe
Servings: 8
Ingredients
- 14 ounce Light tofu, liquid removed
- 1 x Garlic clove, peeled
- 1/3 c. Fat-free lowfat sour cream
- 3 Tbsp. Mustard
- 1 Tbsp. Fresh lemon juice
- 1/2 c. Minced chives
- 1/4 c. Chopped fresh dill
- 2 Tbsp. Grnd peppercorns divided
- 1 x Salmon, (3 lb.) fillet
- Â Â Extra virgin olive oil-flavored cooking spray
- 1 tsp Extra virgin olive oil
- 1/4 tsp Salt
- Â Â Rosemary sprigs, (optiional)
Directions
- 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 till smooth. Add in lowfat sour cream, mustard and lemon juice, process till blended. Stir in clives, dill and 1/2 tsp grnd 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 grnd peppercoens and salt. Bake at 450 for 12 minutes or possibly till the fish lakes easily ehen tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 116 | |
| Calories from Fat 66 | 57% |
| Total Fat 7.4g | 9% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 178mg | 7% |
| Potassium 248mg | 7% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.2g | 1% |
| Protein 9.24g | 15% |
