LernerCohen Healthcare

Recipe of the Week

January 9^th – January 13^th, 2006

Baked Salmon with Horseradish Mayonnaise

Serves 4; 3 ½ oz. fish plus 1 tablespoon mayonnaise per serving

·        1 pound salmon filet, cut into 4 pieces

·        2 Tbsp. chopped shallots

·        ¼ cup white wine or vermouth

·        2 Tbsp. light mayonnaise

·        2 Tbsp. light sour cream

·        2 tsp. fresh lemon juice

·        2 tsp. freshly chopped or prepared horseradish, drained

·        2 tsp. capers drained (optional)

Preheat the oven to 450 degrees F.  Prepare shallow roasting pan or baking dish with nonstick pan spray.

Place the salmon fillets, skin side down, in the pan.  Sprinkle the shallots over the slices; pour wine evenly over all.  Bake 6 to 8 minutes, or just until the fish is opaque.

While the fish is cooking, combine the mayonnaise, sour cream, lemon juice, horseradish, and capers, if desired, in a small bowl; mix well.

Transfer the salmon and shallots to warm serving plates with a slotted spatula.  Top each serving with a heaping tablespoon of horseradish mayonnaise.  Garnish with capers, if desired.

Nutrition Facts Per Serving

Calories:  231

Protein:  25 g

Carbohydrates: 2 g

Fiber: 0 g

Total fat:  13 g

Saturated Fat:  2 g

Cholesterol:  82 mg

Sodium:  121 mg

                                                          Brought to you by: Gretchen Austin, MSRD