Baked salmon with caper sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Plain Lowfat Yogurt |
| 2 | tablespoons | Reduced Cal. Mayonnaise |
| 1 | teaspoon | Capers Drained |
| ½ | teaspoon | White Wine Vinegar |
| ¼ | teaspoon | Lemon-Pepper Seasoning |
| 2 | (4 Oz.) Salmon Steaks | |
| 1 | small | Onion Thinly Sliced |
| 2 | tablespoons | Dry White Wine |
| 1 | teaspoon | Dried Dillweed |
| Lemon Slices | ||
| Fresh Dill Sprigs (Opt) | ||
Directions
Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon, Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill. Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Discard Onion & Dill (If Fresh). Transfer To Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak & Garnish With Lemon Slices & Fresh Dill If Desired.
Fat 8⅗, Chol. 45.
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