Fish & Potato Platter
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
yogurt
plain, non-fat |
|
| ¼ | cup |
dill weed
fresh, chopped |
*
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 | tablespoons |
chives
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | pound |
red skinned potatoes
sliced |
|
| 1 | pound |
salmon fillets
cut in pieces |
|
| 1 | cup |
broccoli florets
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
yogurt
plain, non-fat |
|
| 59 | ml |
dill weed
fresh, chopped |
*
|
| 3E+1 | ml |
rice vinegar
|
|
| 3E+1 | ml |
chives
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 340.2 | g |
red skinned potatoes
sliced |
|
| 453.6 | g |
salmon fillets
cut in pieces |
|
| 237 | ml |
broccoli florets
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Combine first 6 ingredients in a small bowl; cover and chill.
Overlap potato slices around edge of a round 12 inch platter.
Cover and microwave at high for 3 minutes.
Uncover and place fish in a ring inside potatoes with pieces end to end.
Mound broccoli in center of platter.
Sprinkle fish and potatoes with lemon juice; cover.
Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals.
Serve with a dill sauce.
