Cedar Baked Salmon with Watercress Yogurt Sauce
- 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
- Soak cedar shingles in water for 2 hours. Dry briefly, then coat the cooking side of the shingle with canola cooking spray.
- 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).
- 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.
- Serve each salmon filet with a healthy dollop of the watercress yogurt sauce.
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