Pepper roasted salmon with mustard- herb cream sauce

8 Servings

Ingredients

Quantity Ingredient
14 ounces Light tofu; drained
1 Garlic clove; peeled
⅓ cup Fat-free sour cream
3 tablespoons Mustard
1 tablespoon Fresh lemon juice
½ cup Chopped chives
¼ cup Minced fresh dill
2 tablespoons Ground peppercorns divided
1 Salmon; (3 pound) fillet
Olive oil-flavored cooking spray
1 teaspoon Olive oil
¼ teaspoon Salt
Rosemary sprigs; (optiional)

Directions

Recipe By : Iara Lewin Serving Size : 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 until smooth. ADd sour cream, mustard and lemon juice, process until blended. Stir in clives, dill and ½ tsp ground 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 ground peppercoens and salt. Bake at 450 for 12 min or until the fish lakes easily ehen tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.

Posted to JEWISH-FOOD digest V97 #337 by BNLImp <BNLImp@...> on Dec 30, 1997

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