- Serves: 4; 3 ounces fish and 2 tablespoons sauce per serving
4 salmon fillets with skin (about 5 ounces each)
1/4 teaspoon pepper
Creamy Caper Sauce
1/3 cup fat-free or low-fat plain yogurt
2 tablespoons capers, rinsed and drained
2 teaspoons fat-free milk
1 teaspoon dried dillweed, crumbled
3/4 teaspoon stone-ground Dijon mustard
1/2 medium garlic clove, minced
1/4 teaspoon coarsely ground pepper
Rinse the fish and pat dry with paper towels. Place the fish with the skin side down on the baking sheet. Sprinkle with 1/4 teaspoon pepper.
Bake, uncovered, for 18 to 20 minutes, or until the fish flakes easily when tested with a fork and is opaque in the center.
Meanwhile, in a small bowl, stir together the sauce ingredients.
To serve, place the fish on plates. Spoon 2 tablespoons sauce over each fillet.
Cook’s Tip: Lining the baking sheet with aluminum foil will make cleanup easy.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 4 g
- Saturated Fat
- .5 g
- Polyunsaturated Fat
- 1.5 g
- Monounsaturated Fat
- 1 g
- 59 mg
- 230 mg
- 3 g
- 2 g
- 24 g
3 lean meat
This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.