An updated French bistro dish

EatingWellJanuary 7, 2014 

Mustard-Crusted Salmon.

KEN BURRIS - EATINGWELL

This will make updated 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.

Mustard-Crusted Salmon

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 salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

Yield: 4 servings.

Per serving: 198 calories; 8 g fat (2 g sat, 6 g mono); 72 mg cholesterol; 2 g carbohydrate; 29 g protein; 0 g fiber; 375 mg sodium; 560 mg potassium

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service