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Name: Salmon Fillet with Dilled Potatoes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Dijon-style mustard; Pepper; 1/8 ts Salad herbs; 4 4 ounce salmon fillets; Black pepper; 1 ts Fresh dill; chopped; 1 ts olive oil; 10 oz Fresh spinach; chopped; 1 1/2 lb New potatoes; cut in 1/4"; Salt; 1/2 c Lowfat plain yogurt; 1 tb Fresh dill; snipped; 4 ts Dijon-style mustard; 1/2 c Nonfat sour cream

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INGREDIENTS

3 tb Dijon-style mustard
Pepper
1/8 ts Salad herbs
4 4 ounce salmon fillets
Black pepper
1 ts Fresh dill; chopped
POTATO SALAD
1 ts olive oil
10 oz Fresh spinach; chopped
FOR THE SALMON
1 1/2 lb New potatoes; cut in 1/4"
Salt
1/2 c Lowfat plain yogurt
1 tb Fresh dill; snipped
4 ts Dijon-style mustard
1/2 c Nonfat sour cream

Servings

INSTRUCTIONS

1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl; fold into dressing. 2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and dill. Drizzle oil over fillets. 3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or until cooked through. Remove from heat; let stand 5 minutes. Serve with dilled potatoes. NOTES : Calories: 371.6 (20.6% from fat) Fat: 8.5g Cholesterol: 91mg Carbohydrate: 31g Fiber: 3.9g Sodium: 400mg Recipe by: Family Circle 6/24/97 Posted to EAT-LF Digest by "Lisa Whittington" on Aug 20, 1998,

NOTES

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Salmon Fillet with Dilled Potatoes

3 tb Dijon-style mustard
 Pepper
1/8 ts Salad herbs
4 4 ounce salmon fillets
 Black pepper
1 ts Fresh dill; chopped
 POTATO SALAD
1 ts olive oil
10 oz Fresh spinach; chopped
 FOR THE SALMON
1 1/2 lb New potatoes; cut in 1/4"
 Salt
1/2 c Lowfat plain yogurt
1 tb Fresh dill; snipped
4 ts Dijon-style mustard
1/2 c Nonfat sour cream

1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper  in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add  spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl;  fold into dressing.    2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each  fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and  dill. Drizzle oil over fillets.    3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or  until cooked through. Remove from heat; let stand 5 minutes. Serve with  dilled potatoes.    NOTES : Calories: 371.6 (20.6% from fat) Fat: 8.5g Cholesterol: 91mg  Carbohydrate: 31g Fiber: 3.9g Sodium: 400mg    Recipe by: Family Circle 6/24/97    Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug  20, 1998,

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Nutrition

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Serving Size: 1 Serving (519g)
Recipe Makes: 4 servings

Calories: 63
Calories from Fat: 15 (24%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 5.2mg		2 %
Sodium 255.7mg		9 %
Potassium 166.6mg		4 %
Total Carbohydrate 8.5g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 7.9g
Protein 4g		6 %
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: 63

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