Salmon with Mustard Cream

Salmon with Mustard Cream
Cooking Light Superfast Suppers p. 245

4 (6 ounce) skinless salmon fillets
Cooking spray
1/8 teaspoon coarsely ground black pepper
1/2 cup reduced-fat sour cream
1 1/2 tablespoons Dijon mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Preheat broiler.

Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon 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 fish.

4 servings

We had this while N and M were here over Memorial Day weekend. We actually grilled the salmon along with corn and some veggies marinated in balsamic vinegar and olive oil. The salmon was good, but the sauce was a little different. We've had the sauce before when it was really good. I think the sour cream I used may have been questionable. I would make this again though. Salmon is the one fish that I can tolerate above all others.