| 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 |
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 says to bake, but I think I would try it on the BBQ.