Pepper-Roasted Salmon with Mustard-Herb Cream Sauce
By Lv2Cook
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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)
Details
Servings 1
Preparation
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.
Preheat oven to 450º.
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 450º for 12 minutes or until fish flakes easily when tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.
Serving Size: 5 ounces fish and 1/3 cup sauce
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