8 servings (serving size: 5 ounces fish and 1/3 cup sauce)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 450°.

Step 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.

You May Like

Ratings & Reviews

jnjhill's Review

April 04, 2010
I used soft silken tofu and the sauce turned out great. The mustard flavor is present, but not overwhelming. It accompanied the salmon well.