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)
Preparation
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 450°.
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.
Yield
8 servings (serving size: 5 ounces fish and 1/3 cup sauce)
Nutritional Information
CALORIES 290(44% from fat); FAT 14.1g (sat 2.4g,mono 6.7g,poly 3.2g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 41mg; CARBOHYDRATE 2.7g; SODIUM 365mg; PROTEIN 34.9g; FIBER 0.9g
