Soy Glazed Salmon with Dijon-Dill Sauce
The
Makes 4 servings
2⁄3 cup (150 ml) nonfat plain yogurt* or whole sour cream**
1⁄2 cup (125 ml) grainy
2 tablespoons (30 ml) extra virgin olive oil
1small shallot (1⁄2 ounce [15 g]), peeled and finely chopped
3⁄4 ounce (20 g) fresh dill weed, finely chopped
2teaspoons (10 ml) sugar
1 teaspoon (5 ml) kosher salt, divided
1⁄2 teaspoon (2 ml) freshly ground black pepper
4
1tablespoon (15 ml) soy sauce
Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, 1⁄2 teaspoon (2 ml) salt, and 1⁄4 teaspoon (7 ml) pepper in a medium bowl. Stir with a whisk to blend. Let stand 30 minutes or longer to allow flavours to develop. The sauce may be done up to a day ahead. Makes about 11⁄4 cups (300 ml) sauce.
Brush the salmon fillets with the soy sauce and sprinkle with the remaining salt and pepper. Let sit for 15 minutes at room temperature. Place the rack in the toaster oven in position B and preheat on the broil setting. Place the drip pan in the broiling pan so that the fish will be about 11⁄2 to 2 inches (3.75 x 5 cm) from the upper element. Lightly coat the broiler rack with cooking spray and add 1⁄4 cup (50 ml) of water to the drip pan. Arrange the salmon fillets skin down on the prepared pan. Place in the oven and broil with the oven door ajar for 14 to 18 minutes; salmon should test
*For a thicker sauce, strain the yogurt for 1 hour or longer using a yogurt strainer or a strainer lined with a coffee filter; discard the whey (liquid).
**For a richer sauce, use whole sour cream.
Nutritional information per serving (sauce made with nonfat yogurt): Calories 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g
• chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g
Oven Baked Scampi
Serve over linguine cooked al dente, or with crusty bread to dip in the sauce.
Makes 2 to 3 servings
1pound (500 g) large
2tablespoons (30 ml) unsalted butter, melted
2tablespoons (30 ml) extra virgin olive oil
2tablespoons (30 ml) finely minced shallot
1teaspoon (5 ml) herbes de Provence or Italian herb blend
1⁄2 teaspoon (2 ml) dry mustard
1⁄4 teaspoon (1 ml) kosher salt
1⁄8 teaspoon (0.5 ml) freshly ground black pepper
1⁄4 cup (50 ml) dry vermouth
1⁄3 cup (75 ml) fresh bread crumbs
2tablespoons (30 ml) chopped fresh Italian parsley
1tablespoon (15 ml) freshly squeezed lemon juice lemon wedges
Peel shrimp, leaving tail on.
Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry mustard, salt, and pepper. Spread half of this mixture in a
Remove from oven, drizzle with lemon juice and sprinkle with remaining chopped parsley. Serve with additional lemon wedges.
Nutritional information per serving (3 servings):
Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g
• chol. 316mg • sod. 526mg • calc. 96mg • fiber 1g
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