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Salmon with Mustard Sauce




Source of Recipe


Dana Jacobi


List of Ingredients




2 Tbsp. honey mustard
2 Tbsp. coarse seed mustard
2 Tbsp. drained white horseradish
2 Tbsp. reduced-fat sour cream
2 tsp. freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
Canola oil spray
1 medium leek, white part only, halved lengthwise and sliced very thinly
1 1/2 cup fat-free, reduced-sodium chicken broth, divided
1 lb. frozen chopped spinach, defrosted and squeezed dry
1 lb. fresh salmon filet, skinned and cut in 4 pieces


Recipe



Preheat oven to 500 degrees.

In a small bowl, whisk together the mustards, horseradish, sour cream and lemon juice. Season to taste with salt and pepper. Set aside.

Place leeks and 1/2 cup broth in a medium skillet. Simmer over medium heat until liquid is almost evaporated and leeks are almost soft, about 5 minutes. Mix in spinach and remaining broth. Cook until spinach is not quite tender, about 8 minutes. Season to taste with pepper.

Coat an oven-proof medium with cooking spray. Add salmon, skin side up. Cook over medium-high heat until salmon is lightly browned, about 3 minutes. Using tongs, turn pieces. Place pan in the oven. Roast until salmon is translucent at the center of the thickest part, about 5 to 8 minutes.

Meanwhile, divide spinach among 4 dinner plates, to make beds, leaving a border at the edge of the plate. Set a filet in the center. Drizzle sauce across filets and spinach along sides. Serve immediately.

SERVES 4

Per serving: 306 calories, 15 g. total fat (4 g. saturated fat), 16 g. carbohydrate, 29 g. protein, 6 g. dietary fiber, 545 mg. sodium