Salmon With Horseradish Cream
For those who love the taste of fish, this succulent dish is for you!
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yogurt, plain
plain, low-fat, or low-fat sour cream |
|
| 4 | teaspoons |
horseradish
well-drained, prepared |
|
| 2 | tablespoons |
chives
fresh, chopped or dill |
|
| 2 | each |
salmon steaks
3/4 inch thick |
*
|
| 1 | x |
chives
fresh, whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yogurt, plain
plain, low-fat, or low-fat sour cream |
|
| 2E+1 | ml |
horseradish
well-drained, prepared |
|
| 3E+1 | ml |
chives
fresh, chopped or dill |
|
| 2 | each |
salmon steaks
3/4 inch thick |
*
|
| 1 | x |
chives
fresh, whole |
*
|
Directions
Preheat oven to 350℉ (180℃). Lightly oil 9-inch glass pie plate.
Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish. Bake salmon until just cooked through, about 18 minutes. Transfer to plate.
Garnish with chives. Serve, passing remaining yogurt mixture as sauce.
Per serving: calories, 310; fat, 14 g; sodium, 126 mg; cholesterol, 99 mg
