Title: Pepper Roasted Salmon with Mustard- Herb Cream Sauce
Categories: None
Yield: 8 Servings

14 oz Light tofu; drained
1 Garlic clove; peeled
1/3 c Fat-free sour cream
3 tb Mustard
1 tb Fresh lemon juice
1/2 c Chopped chives
1/4 c Minced fresh dill
2 tb Ground peppercorns divided
1 Salmon; (3 pound) fillet
Olive oil-flavored cooking
-spray
1 ts Olive oil
1/4 ts Salt
Rosemary sprigs; (optiional)

Recipe By : Iara Lewin Serving Size
: 8 Preparation Time :0:12

Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one
piece fish.

Place tofu and garlic in a food processor, and process until smooth. ADd
sour cream, mustard and lemon juice, process until blended. Stir in clives,
dill and 1/2 tsp ground peppercorns. Cover and chill. Preheat oven to 450.
Place the salmon, skin side down, on a baking sheet coated with cooking
spray. Brush fillet with oil, sprinkle with 1 1/2tsp ground peppercoens and
salt. Bake at 450 for 12 min or until the fish lakes easily ehen tested
with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if
desired.
Posted to JEWISH-FOOD digest V97 #337 by BNLImp on Dec 30,
1997