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Name: Roasted Salmon with Garlic Cream
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb salmon fillets Fresh; 3 tb Butter; 4 whole bulbs garlic; 1 c Creme fraiche or sour cream; 1 ts Stone-ground mustard

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INGREDIENTS

2 lb salmon fillets ; Fresh
3 tb Butter
4 whole bulbs garlic
1 c Creme fraiche ; or sour cream
1 ts Stone-ground mustard

Servings

INSTRUCTIONS

1. Remove papery outer shell from garlic, but leave bulbs intact and cloves unpeeled. Place bulbs in a saucepan just large enough to hold them. Add water to barely cover and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook 40 minutes, adding more water as necessary to keep heads barely covered. Remove from heat, cool, and peel. Cloves will be very soft and easy to peel. Place cloves in a food processor with butter and puree. Add creme fraiche and mustard and process until blended. Transfer to a bowl and set aside. 2. Cut salmon into 8-ounce fillets. Spread top surface of each fillet with some of the garlic puree. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day. 3. Preheat oven to 350 degrees F. Place fillets on a lightly buttered baking sheet or in a buttered baking dish and roast until done to your liking (7 to 10 minutes). Serve immediately. Note: Creme fraiche can be found in specialty stores and some well-stocked supermarkets. Recipe By : the California Culinary Academy From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Roasted Salmon with Garlic Cream

2 lb salmon fillets Fresh
3 tb Butter
4 whole bulbs garlic
1 c Creme fraiche or sour cream
1 ts Stone-ground mustard

1. Remove papery outer shell from garlic, but leave bulbs intact and cloves  unpeeled. Place bulbs in a saucepan just large enough to hold them. Add  water to barely cover and bring to a simmer over high heat. Reduce heat to  maintain a simmer and cook 40 minutes, adding more water as necessary to  keep heads barely covered. Remove from heat, cool, and peel. Cloves will be  very soft and easy to peel. Place cloves in a food processor with butter  and puree. Add creme fraiche and mustard and process until blended.  Transfer to a bowl and set aside.    2. Cut salmon into 8-ounce fillets. Spread top surface of each fillet with  some of the garlic puree. Cover with plastic wrap and refrigerate for at  least 30 minutes or up to 1 day.    3. Preheat oven to 350 degrees F. Place fillets on a lightly buttered  baking sheet or in a buttered baking dish and roast until done to your  liking (7 to 10 minutes). Serve immediately.    Note: Creme fraiche can be found in specialty stores and some well-stocked  supermarkets.    Recipe By     : the California Culinary Academy    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 4

Calories: 494
Calories from Fat: 252 (51%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 3.9g
Cholesterol 169.3mg		52 %
Sodium 262.5mg		9 %
Potassium 930.9mg		24 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 11.1g
Protein 48g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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