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1/4 cup fresh dill sprigs
freshly ground black pepper
1/4 teaspoon sugar
1 tablespoon Dijon mustard
2 tablespoons lowfat sour cream or mayonaise
salt to taste
4 wild salmon fillets, about 4 ounces each
1. In a food processor, puree the dill, pepper and sugar. Add the mustard and sour cream or mayonnaise and combine. (This can be made in advance and stored in the refrigerator for up to 2 days.)
2. Preheat the broiler to high.
3. Season the salmon with salt and pepper. Place the salmon on a nonstick baking sheet and broil it until it is just cooked through, about 6 to 8 minutes.
4. Serve the salmon with a large dollop of the dill mustard sauce.
Serving Size: 1 fillet with sauce
Number of Servings: 4
|Fat||8 g||Fiber||0 g|
|Protein||23 g||Saturated Fat||2 g|
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