Cedar Baked Salmon, Watercress Yogurt Sauce 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 © 2012 WebMD, LLC. All rights reserved.
Posted on: Wed, 11 Jun 2014 16:52:52 +0000
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