Salmon with Mustard Cream
Salmon with Mustard Cream recipe
Cooking Light Superfast Suppers, Oxmoor House, January 2003
CTM made the sauce before I got home. I tasted it. It didn’t really have a lot of mustard flavor to it, so I added probably another tablespoon or so of Dijon. Then I could taste the mustard.
I don’t like salmon so we used tilapia. We broiled the fish in the toaster oven and topped it with the sauce. It was okay. It was easy and pretty tasty for what it was. It probably would taste better on salmon, if I liked salmon. Maybe we’ll try cod or halibut? I just wasn’t all that impressed with this one.
Measuring cups and spoons
Knife
Cutting board
Broiler pan
Small bowl
Salmon with Mustard Cream
Serve salmon with a sauce of mustard, sour cream, and dill. Any extra sauce will make a great veggie dip.
Ingredients
- 24 ounces skinless salmon fillets (4)
- Cooking spray
- ⅛ teaspoon coarsely ground black pepper
- ½ cup reduced-fat sour cream
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons chopped fresh dill
- ¼ teaspoon coarsely ground black pepper
- 1 ½ teaspoons lemon juice
- 1 garlic clove, minced
- ¼ teaspoon salt
Instructions
- Preheat broiler.
- Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
- Combine sour cream and next 6 ingredients.
- Place fillets on plates. Spoon sauce over fish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 408Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 117mgSodium 409mgCarbohydrates 3gFiber 0gSugar 0gProtein 40g
