Salmon with Grainy Mustard-and-Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Omega-3-rich salmon fillets are moist and succulent when poached in the oven with a little wine and shallots. Serve with sautéed spinach or broccoli. Ingredients:
4 (6-ounce) salmon fillets (about 1 inch thick) |
cooking spray |
2 tablespoons dry white wine |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons finely chopped shallots |
1/4 cup low-fat mayonnaise |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh parsley |
1 tablespoon spicy brown mustard |
1 tablespoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
2 cups hot cooked long-grain and wild rice |
Directions:
1. Preheat oven to 425°.
2. To prepare fish, arrange fillets, skin sides down, in a 9-inch pie plate coated with cooking spray. Sprinkle with wine, salt, and 1/4 teaspoon pepper; top with shallots. Cover with foil; bake at 425° for 30 minutes or until fish flakes easily when tested with a fork.
3. To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated (about 2 minutes). Remove from heat, and stir in chives, parsley, mustard, juice, and 1/4 teaspoon pepper. Serve fish and sauce over rice.
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