Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 x untreated cedar, shingles
- 4 x 6 ounce salmon, fillets, boneless, and, skinless
- 2 bn watercress, stems removed
- 1/2 c. light plain lowfat yoghurt
- 1 Tbsp. minced fresh dill
- 2 Tbsp. lowfat sour cream
- 2 Tbsp. lowfat milk
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
Direcciones
- Soak the cedar shingles in water for at least two hrs or possibly preferably overnight.
- Preheat the oven to 425 degrees. Spray the shingles with non-stick shortening. Place two filets of the salmon one each shingle. Bake for 10 to 15 min till done.
- Steam the watercress leaves briefly till they turn a bright green color then spread them out on paper towels to cold. Chop the cold watercress finely and mix with the remaining ingredients. Season to taste with salt and pepper. This sauce may be served chilled or possibly at room temperature.
- Serve the baked salmon with the watercress sauce.
- This recipe is one of the most popular dishes created by Chef Judson Simpson for the House of Commons private dining room on Parliament Hill. It's a great example of Chef Simpson's approach to Canadian cuisine and reflects his passion for homegrown ingredients. His wonderfully aromatic cooking method calls for baking salmon on cedar shakes and best of all: it's easy to make at home!
- Timing Hints: The sauce can be made a day in advance. The cedar shingles should be soaked in water overnight before using.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 226 | 58% |
| Total Fat 25.11g | 31% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 137mg | 6% |
| Potassium 696mg | 20% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.11g | 1% |
| Protein 36.23g | 58% |
