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Cedar Baked Salmon, Watercress Yogurt Sauce

Cedar Baked Salmon, Watercress Yogurt Sauce

WebMD Recipe

  • 1 1/2 pounds
    salmon fillets, boneless and skinless
  • cedar shingles, untreated
  • 1 bunch
    watercress, picked and blanched
  • 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
    canola cooking spray
  1. Soak cedar shingles in water for 2 hours. Dry briefly, then coat the cooking side of the shingle with canola cooking spray.
  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).
  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.
  4. Serve each salmon filet with a healthy dollop of the watercress yogurt sauce.

This recipe was inspired by Judson Simpson, executive chef for the House of Commons in Canada

Nutritional Information

Makes: 4 servings
  • Calories280
  • Protein37 g
  • Carbohydrates4 g
    • Dietary fiber0.2 g
  • Fat12 g
    • Saturated fat2.5 g
  • Cholesterol98 mg
  • Sodium269 mg
  • Calories from Fat40%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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