Salmon with mustard cream and Pan-roasted Potatoes
Salmon with Mustard Cream
Prep time: 1 minutes
Cook Time: 8 minutes
4 (6 oz) skinless salmon fillets
Cooking Spray
1/8 tsp coarsely ground black pepper
1/2 cup reduced-fat sour cream
1 1/2 tbsp Dijon mustard
2 tsp chopped fresh dill
1/4 tsp coarsely ground black pepper
1 1/2 tsp lemon juice
1 garlic clove, minced
1/4 tsp salt
Preheat broiler
Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 tsp pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
Combine sour cream and next 6 ingredients
Place fillets on plates. Spoon sauce over
Yield: 4 servings (serving size: 1 fillet and about 2 Tbsp sauce)
Pan-Roasted Potatoes
Prep Time: 1 minute
Cook Time: 10 minutes
1 Tbsp olive oil
1 (20 oz) package refrigerated new potato wedges (I used real potatoes)
1 tsp Greek seasoning
1/4 tsp freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Add potato, and cook 10-12 minutes or until golden brown, stirring frequently. Remove from heat and sprinkle with seasoning and pepper.
Yield: 4 servings (serving size: 3/4 cup)
Both from Cooking Light Superfast Suppers
Ken's rating: **1/2
Chalsea's rating:**
We really didn't like the mustard cream. Everything else tasted great. Because the only thing separating this recipe from any other salmon and potato recipe is the sauce, we had to score this lower.
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