Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

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.