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Cedar Baked Salmon, Watercress Yogurt Sauce Recipe

WebMD Recipe from the WebMD Weight Loss Clinic

Ingredients:

1 1/2 pounds salmon fillets, boneless and skinless
2 cedar shingles—untreated
Canola cooking spray
1 bunch watercress, picked and blanched
1 green onion, chopped
1/2 cup light vanilla yogurt
1 tablespoon fresh dill, chopped
2 tablespoons 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

Preparation:

Soak cedar shingles in water for 2 hours. Dry briefly, then coat the cooking side of the shingle with canola cooking spray.
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).
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.
Serve each salmon filet with a healthy dollop of the watercress yogurt sauce.

Yield:

4 servings

Nutritional Information:

Per serving: 280 calories, 37 g protein, 4 g carbohydrate, 12 g fat, 2.5 g saturated fat, 98 mg cholesterol, 0.2 g fiber, 269 mg sodium. Calories from fat: 40%.

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

Edited on July 24, 2006