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Food & Recipes

Foodie 411

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Cedar Baked Salmon, Watercress Yogurt Sauce

WebMD Recipe

Ingredients

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

Instructions

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.

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

Reviewed July 16, 2012