Baked Salmon With Caper Sauce Recipe - Cooking Index
2 tablespoons | 30ml | Plain low-fat yogurt |
2 tablespoons | 30ml | Reduced cal. Mayonnaise |
1 teaspoon | 5ml | Capers drained |
1/2 teaspoon | 2.5ml | White wine vinegar |
1/4 teaspoon | 1.3ml | Lemon-pepper seasoning |
2 | Salmon steaks - (4 oz.) | |
1 | Onion thinly sliced (small) | |
2 tablespoons | 30ml | Dry white wine |
1 teaspoon | 5ml | Dried dillweed |
Lemon slices | ||
Fresh dill sprigs - (opt) |
Combine first five ingredients, mixing well. Cover and chill. Rinse salmon, pat dry. Place in 1 quart baking dish coated with cooking spray.
Arrange onion slices over salmon. Pour wine over salmon and sprinkle with dill. Cover and bake at 350F for 15 to 20 minutes. Or until salmon flakes easily when tested with a fork. Discard onion and dill (if fresh). Transfer to individual serving plates. Spoon 2 tsp caper sauce over each salmon steak and garnish with lemon slices and fresh dill if desired.
Source:
California Culinary Academy
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