| Yield
~ 8 servings
3 lbs.
Atlantic Salmon Fillets ~ boneless, skinless 1.4 kg
3 Cedar Shingles ~ untreated 3
No-Stick Spray
3 bunches Watercress ~ picked and blanched 3 bunches
1 Green Onion ~ chopped 1
1 cup Light Plain Yogurt 1% 250 mL
2 Tbsp. Dill ~ chopped 30 mL
¼ cup Light Sour Cream 1% 60 mL
¼ cup 1% Milk 60 mL
1 tsp. Worcestershire Sauce 5 mL
1 tsp. Dijon Mustard 5 mL
Black Pepper
½ tsp. Salt 2 mL
Here’s How!
? Soak the cedar shingle in water for 2 hours.
? Place
portioned salmon fillets on the cedar which has been sprayed
with no-stick, season and bake at 425° for 10 to 15 minutes,
depending on the thickness of the salmon. (Rule of thumb ~
10 to 12 minutes per inch at the thickest end).
Chop blanched watercress and mix with green onion, yogurt,
dill, sour cream, milk, worcestershire sauce, dijon mustard,
black pepper and salt. Can be served chilled or at room temperature.
To serve, place salmon on a plate and side with watercress
sauce.
Calories
(kCal) 280.55, Fat (g) 11.83, Cholesterol (mg) 98.92, Protein
(g) 37.55, Carbohydrate (g) 3.86, Fibre (g) 0.36, Saturated
Fat (g) 2.13, Mono Fat (g) 3.87, Poly Fat (g) 4.49, % Fat
39.13, % Protein 55.20, % Carbohydrate 5.67
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