Baked Salmon Dijon - What's Cookin', Good Lookin' Challenge
Monday, March 23, 2015
We didn't try any new recipes last week, but I made this one tonight: recipes.sparkpeople.com/
It was super-easy to mix up the creamy sauce (hard to believe it's fat free), and the fish cooked perfectly in 15 minutes in the toaster oven (I halved the recipe and made 2 servings).
The sauce tastes mostly of dill in a tangy sour cream base. I couldn't taste the mustard at all, and my husband said that the Dijon mustard taste was very faint. I thought this was really delicious, but hubby hated it. Even though the sour cream was fat free, it was too rich tasting for him. So, I have a very generous portion of fish left over for one of my lunches this week:).
I think fat free plain Greek yogurt would work instead of sour cream, if you don't want to buy a special ingredient (we rarely use sour cream, but always have Greek yogurt in the house). If I try this again when cooking for only myself, I'll use Greek Yogurt and double the amount of mustard to see how that tastes.
It also would have been nice to sprinkle some extra scallions on top as a garnish.
And, the sauce (whether made with yogurt or sour cream) would make a great dip for veggies or chips.