Title: Cooking Lite- Pepper-Roasted Salmon with Mustard-Herb Cre
Categories: Fish Entree Salmon
Yield: 8 Servings

14	oz	Light tofu -- drained
1		Garlic clove -- peeled
1/3	c	Fat-free sour cream
3	tb	Dijon mustard
1	tb	Fresh lemon juice
1/2	c	Chopped chives
1/4	c	Minced fresh dill
2	ts	Coarsely ground mixed
		Peppercorns -- divided
1		Salmon fillet
3	lb	Fillet
		Olive oil-flavored cooking
		Spray
1	ts	Olive oil
1/4	ts	Salt
		Rosemary sprigs -- optional

1. 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.

2. Preheat oven to 450°F.

3. Place the salmon, skin side down, on a baking sheet coated with cooking spray. Brush fillet with oil; sprinkle with 1 1/2 teaspoons ground peppercorns and salt. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve sauc

Yield: 8 servings (serving size: 5 ounces fish and 1/3 cup sauce).

Calories 290 (44% from fat); fat 14.1g (sat 2.4g, mono 6.7g, poly 3.2g); protein 34.9g; carbohydrate 2.7g; fiber 0.9g; cholesterol 99mg; iron 1.5mg; sodium 365mg; calcium 41mg.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe By : Cooking Light Magazine, Dec 1997

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