Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

Pepper-Roasted Salmon With Mustard-Herb Cream Sauce
Photo by BECKY LUIGART-STAYNER

Ingredients

  • ½ cup chopped chives
  • 14 ounces light tofu, drained
  • 14 ounces light tofu, drained
  • Rosemary sprigs (optional)
  • Rosemary sprigs (optional)
  • 1 garlic clove, peeled
  • 1 garlic clove, peeled
  • + 19 more ingredients
    • 1/3 cup fat-free sour cream
    • 1/3 cup fat-free sour cream
    • 3 tablespoons Dijon mustard
    • 3 tablespoons Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh lemon juice
    • ½ cup chopped chives
    • ¼ cup minced fresh dill
    • 2 teaspoons coarsely ground mixed peppercorns, divided
    • 1 (3-pound) salmon fillet
    • Olive oil-flavored cooking spray
    • ¼ cup minced fresh dill
    • 1 teaspoon olive oil
    • 2 teaspoons coarsely ground mixed peppercorns, divided
    • ¼ teaspoon salt
    • 1 (3-pound) salmon fillet
    • Olive oil-flavored cooking spray
    • 1 teaspoon olive oil
    • ¼ teaspoon salt

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 c...

View full recipe at My Recipes

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