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Cedar Baked Salmon with Watercress Yogurt Sauce

Ingredients:

• 1 1/2 pounds salmon fillets, boneless and skinless
• 2 cedar shingles-untreated
• Canola cooking spray
• 1 bunch watercress, picked and blanched
• 1 green onion, chopped
• 1/2 cup light vanilla yogurt
• 1 tablespoon fresh dill, chopped
• 2 tablespoons light sour cream
• 2 tablespoons fat-free half-and-half (or low-fat milk)
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Preparation:

1. Soak cedar shingles in water for 2 hours. Dry briefly, then coat the cooking side of the shingle with canola cooking spray.
2. Place salmon fillets on the cedar shingles and bake at 425 degrees for 10-15 minutes, depending on the thickness of the salmon (about 10-12 minutes per inch at the thickest end).
3. Meanwhile, chop blanched watercress and add it to an 8-cup measure or medium sized bowl, along with the green onions, yogurt, dill, sour cream, half-and-half or milk, Worcestershire sauce, Dijon mustard, black pepper and salt.
4. Serve each salmon filet with a healthy dollop of the watercress yogurt sauce.

Yield:
4 servings

Nutritional Information:
Per serving: 280 calories, 37 g protein, 4 g carbohydrate, 12 g fat, 2.5 g saturated fat, 98 mg cholesterol, 0.2 g fiber, 269 mg sodium. Calories from fat: 40%.

This recipe was inspired by Judson Simpson, executive chef for the House of Commons in Canada

© 2006 Elaine Magee