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Title: Dilled Salmon with Yogurt
Categories: Entree Fish Salmon
Yield: 12 Servings
| 1/2 | c | Balsamic or red wine |
| Vinegar | ||
| 1 | ts | Dried dill weed |
| 1/2 | ts | Black pepper |
| 1 | ts | Salt |
| 1 | c | Nonfat evaporated milk |
| 1 | c | Nonfat yogurt cheese |
| 6 | lb | Salmon OR |
| 12 | Salmon fillets 8-oz. ea | |
| Fresh dill sprigs; for | ||
| Garnish |
Preheat oven to 350 degrees. Spray a shallow baking dish with nonstick cooking spray. In a small saucepan, mix together vinegar, dill weed, pepper, and salt; simmer over medium heat for 5 minutes to reduce. Cool slightly, mix with milk and yogurt cheese and set aside. Place fish fillets in a single layer in baking dish. Bake for 10 minutes. Pour cheese mixture over top and return to oven to bake for an additional 10 to 20 minutes or until fish flakes easily with a fork. Garnish with dill sprigs. Serves 12.
Per serving: 297 calories, 51g protein, 4g carbo, 8g fat, 362mg sodium, 24% calories from fat.
Notes: "If desired, the sauce can be gently warmed and served as an accompaniment instead of baking it over the fish." >Excerpted From Recipes for Yogurt Cheese, by Joanna White. 1996 by Bristol Publishing Enterprises, Inc. REF http://www.grandtimes.com/mags/yogurt.html
Hanneman May 1998 -
Recipe by: Recipes for Yogurt Cheese, Joanna White