Pepper-Roasted Salmon With Mustard-Herb Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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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