Friday, 28 September 2012

Low Fat Salmon with Dijon Mayonnaise Sauce

Fish is an excellent base for for a low fat recipe and this recipe marries baked salmon with a low-fat Mayonnaise and Dijon mustard Sauce.

Low-fat Baked Salmon with Dijon Mayonnaise Sauce Recipe

Serves 4

For the Salmon:
1kg salmon fillets
180ml sour cream (low-fat or non-fat)
80ml mayonnaise (low-fat or non-fat)
2 tbsp plain flour
2 tbsp lemon juice
240g cream cheese (low-fat or non-fat)
1 garlic clove, minced
80ml white wine
salt, freshly-ground black pepper and paprika, to taste

For the Sauce:
2 tbsp non-fat mayonnaise
2 tbsp lemon juice
1 tbsp Dijon mustard
3/4 tsp fresh dill weed, minced
salt and freshly-ground black pepper, to taste

Wash the salmon then pat dry with kitchen paper. Lightly oil the salmon fillets (or use a non-stick spray) then lay on a baking tray (skin side down), arranging the fillets in a single layer.

In the meantime, combine the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic and wine in a medium bowl. Beat until smooth and thoroughly combined.

Using the back of a spoon, spread the mixture evenly over the back of all the salon fillets. Season to taste with salt, black pepper and paprika. Transfer to an oven pre-heated to 200ÂșC and bake, uncovered, for about 20 minutes or until the salmon is just cooked through.

For the sauce, blend all the ingredients in a bowl. Beat with a wire whisk to combine then place in the refrigerator to chill until needed.

Divide the salmon fillets between four warmed plates. Serve with boiled new potatoes and fine (French) beans. Accompany with the sauce and serve immediately.

Preparing and serving low-fat meals is not hard. It's a matter of thinking ahead and replacing the fat-laden components of a dish with non-fat or low-fat alternatives. Reduce the fat, not the taste!

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