Contributed By: trina
Elaine Magee
This salmon recipe with cedar wood planks was inspired by chef Judson Simpson, executive chef for the House of Commons in Canada.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Entree
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)
½ 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.
Cook's Notes
This recipe says to bake, but I think I would try it on the BBQ.
Nutrition Information
Calories: 290
;
Total Fat: 11g
;
Saturated Fat: 1.7g
;
Polyunsaturated Fat: 4.3g
;
Carbohydrates: 9g
;
Protein: 37g
;
Calcium: 155mg
;
Sodium: 450mg
;
Fiber: 0.4g