Pepper Roasted Salmon with Mustard- Herb Cream Sauce

8 Servings

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Pepper Roasted Salmon with Mustard- Herb Cream Sauce Ingredients

14 oz Light tofu; drained	2 tb Ground peppercorns divided
1 Garlic clove; peeled	1 Salmon; (3 pound) fillet
1/3 c Fat-free sour cream	Olive oil-flavored cooking
3 tb Mustard	1 ts Olive oil
1 tb Fresh lemon juice	1/4 ts Salt
1/2 c Chopped chives	Rosemary sprigs; (optiional)
1/4 c Minced fresh dill

Instructions for Pepper Roasted Salmon with Mustard- Herb Cream Sauce

Recipe By : Iara Lewin Serving Size : 8 Preparation Time :0:12 Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one piece fish. Place tofu and garlic in a food processor, and process until smooth. ADd sour cream, mustard and lemon juice, process until blended. Stir in clives, dill and 1/2 tsp 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 1/2tsp ground peppercoens and salt. Bake at 450 for 12 min or until the fish lakes easily ehen tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired. Posted to JEWISH-FOOD digest V97 #337 by BNLImp on Dec 30, 1997

Main Ingredient: FishCuisine: Uncategorized