Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

BECKY LUIGART-STAYNER

Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one piece of fish; If your supermarket doesn't have a large seafood selection, you may need to call ahead to order it.

Yield: 8 servings (serving size: 5 ounces fish and 1/3 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 44%
  • Fat: 14.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 34.9g
  • Carbohydrate: 2.7g
  • Fiber: 0.9g
  • Cholesterol: 99mg
  • Iron: 1.5mg
  • Sodium: 365mg
  • Calcium: 41mg

Ingredients

  • 14 ounces light tofu, drained
  • 1 garlic clove, peeled
  • 1/3 cup fat-free sour cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped chives
  • 1/4 cup minced fresh dill
  • 2 teaspoons coarsely ground mixed peppercorns, divided
  • 1 (3-pound) salmon fillet
  • Olive oil-flavored cooking spray
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • Rosemary sprigs (optional)

Preparation

  1. Place tofu and garlic in a food processor, and process until smooth. Add sour cream, mustard, and lemon juice; process until blended. Stir in chives, dill, and 1/2 teaspoon ground peppercorns. Cover and chill.
  2. Preheat oven to 450°.
  3. Place the salmon, skin side down, on a baking sheet coated with cooking spray. Brush fillet with oil; sprinkle with 1 1/2 teaspoons ground peppercorns and salt. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.
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