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Salmon with Grainy Mustard and Herb Sauce

Recipe Introduction


Source: Cooking Light-4/01





List of Ingredients



• Salmon:
  
• 4 (6 ounce) salmon fillets (about 1 inch thick)
  
• cooking spray
  
• 2 tablespoons dry white wine
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 tablespoons finely chopped shallots
  
• Sauce:
  
• 1/4 cup low-fat mayonnaise
  
• 1/4 cup fat-free, less-sodium chicken broth
  
• 1 tablespoon chopped fresh chives
  
• 1 tablespoon chopped fresh parsley
  
• 1 tablespoon spicy brown mustard
  
• 1 tablespoon fresh lemon juice
  
• 1/4 teaspoon freshly ground black pepper
  
• Remaining Ingredients:
  
• 2 cups hot cooked long-grain and wild rice
  






Instructions



1. Preheat oven to 425 degrees F.
   
   
2. To prepare fish, arrange fillets, skin sides down, in a 9-inch pie plate coated with cooking spray. Sprinkle with wine, salt and 1/4 teaspoon pepper; top with shallots. Cover with foil; bake at 425 degrees for 30 minutes or until fish flakes easily with a fork.
   
   
3. To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated (about 2 minutes). Remove from heat, and stir in chives, parsley, mustard, juice and 1/4 teaspoon pepper. Serve fish and sauce over rice.
   
   
4. Yield: 4 servings (serving size: 1 fillet , about 3 tablespoons sauce and 1/2 cup rice). 420 cal, 16.2g fat, 38.7g pro, 28.4g carb, 111mg chol, 982mg sod.