- 1 1/2 pounds salmon fillets, boneless and skinless
- 2 cedar shingles, untreated
- 1 bunch watercress, picked and blanched
- 1 green onion, chopped
- 1/2 cup light vanilla yogurt
- 1 tablespoon fresh dill, chopped
- 2 tablespooons light sour cream
- 2 tablespoons fat-free half-and-half, or low-fat milk
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- canola cooking spray
- Step 1
- Soak cedar shingles in water for 2 hours. Dry briefly, then coat the cooking side of the shingle with canola cooking spray.
- Step 2
- Place salmon fillets on the cedar shingles and bake at 425 degrees for 10-15 minutes, depending on the thickness of the salmon (about 10-12 minutes per inch at the thickest end).
- Step 3
- Meanwhile, chop blanched watercress and add it to an 8-cup measure or medium sized bowl, along with the green onions, yogurt, dill, sour cream, half-and-half or milk, Worcestershire sauce, Dijon mustard, black pepper and salt.
- Step 4
- Serve each salmon filet with a healthy dollop of the watercress yogurt sauce.
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