Salmon with Pink Peppercorn Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make the tartar sauce at least one day ahead. Ingredients:
2/3 cup fat-free mayonnaise |
1/3 cup fat-free sour cream |
1/4 cup finely chopped red onion |
1/4 cup chopped fresh italian parsley |
2 tablespoons drained capers, coarsely chopped |
2 teaspoons pink peppercorns, crushed |
nonstick vegetable oil spray |
2 1 1/4-pound skinless salmon fillets (head ends; each about 6 inches long by about 6 inches wide at thickest end) |
Directions:
1. Combine first 6 ingredients in small bowl. Season with salt and pepper. Cover and refrigerate at least 1 day. (Can be prepared 4 days ahead. Keep refrigerated.)
2. Preheat broiler. Spray 2 rimmed baking sheets with vegetable oil spray. Cut salmon crosswise into 1/4-inch-thick slices. Arrange slices in single layer on baking sheets. Sprinkle with salt and pepper. Working in batches, broil until salmon is just opaque in center, about 2 minutes (do not turn salmon over). Cover; chill until cold, at least 1 hour or overnight.
3. Arrange salmon slices on platter. Serve salmon chilled or let stand up to 1 hour at room temperature. Pass tartar sauce separately.
4. Per Serving: calories, 202; total fat, 5 g; saturated fat, 1 g; cholesterol, 74 mg. Nutritional analysis provided by Bon Appétit
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