RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1323
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| Recipe Name: |
Salmon Fillets with Chive Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$8.91
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
The chive sauce compliments almost any fish. It will remind you of a tartar sauce, although it is lower in calories. A little sugar softens the tang of the yogurt.
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Ingredients:
2 Tablespoons pickles, dill sliced finely chopped
2 Tablespoons mayonnaise
2 Teaspoons capers drained and chopped
0.25 Teaspoon pepper, cayenne
4 6-ozs salmon fillet, skinless, farmed 1-inch thick
2 Teaspoons oil, olive
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Directions:
Chive Sauce:
In a small bowl, combine all ingredients with a whick or fork until well blended; cover an refrigerate. Serve at room temperature.
Salmon:
Combine dill, lemon zest, paprika, salt and cayenne. Rub each fillet with 1/2 tsp of oil and then the dill mixture. Cover and refrigerate for 1 to 2 hours.
Coat a nonstick skillet with cooking spray and heat to medium high. Place salmon in pan and cook, tuning once, until the fillets are well browned and opaque - 3 to 4 minutes per side. |
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| Nutrition per Serving: |
| Calories: |
385 |
Total Carbs: |
4.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
104.4 |
Fat: |
23.0 |
Protein: |
37.48 |
| Fiber: |
1.05 |
Sodium: |
287.83 |
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