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This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm Salmon Salad with Crispy Potatoes.
- 1 1/4 pounds center-cut salmon fillets, cut into 4 portions
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/4 cup reduced-fat sour cream
- 2 tablespoons stone-ground mustard
- 2 teaspoons lemon juice
- Lemon wedges
Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
290 calories; 18g total fat; 4g total saturated fat; 89mg cholesterol; 389mg sodium; 2g carbohydrates; 0g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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