Cedar Baked Salmon with Watercress Yogurt Sauce 1 1/2 pounds salmon fillets, boneless and skinless 2 cedar shingles�untreated Canola cooking spray 1 bunch watercress, picked and blanched 1 green onion, chopped 1/2 cup light vanilla yogurt 1 tablespoon fresh dill, chopped 2 tablespoons light sour cream 2 tablespoons fat-free half-and-half (or low-fat milk)
1/2 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1/2 teaspoon black pepper 1/2 teaspoon salt Soak cedar shingles in water for 2 hours. Dry briefly, then coat the cooking side of the shingle with canola cooking spray. Place salmon fillets on the cedar shingles and bake at 425 degrees for 10-15 minutes, depending on the thickness of the salmon (about 10-12 minutes per inch at the thickest end). Meanwhile, chop blanched watercress and add it to an 8-cup measure or medium sized bowl, along with the green onions, yogurt, dill, sour cream, half-and-half or milk, Worcestershire sauce, Dijon mustard, black pepper and salt. Serve each salmon filet with a healthy dollop of the watercress yogurt sauce. 4 servings Nutritional Information: Per serving: 280 calories, 37 g protein, 4 g carbohydrate, 12 g fat, 2.5 g saturated fat, 98 mg cholesterol, 0.2 g fiber, 269 mg sodium. Calories from fat: 40%. This recipe was inspired by Judson Simpson, executive chef for the House of Commons in Canada http://groups.yahoo.com/group/recipes_for_health/ Need some really good, healthier recipes?
