What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C light mayonnaise
1/2 C low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place a skillet over high heat and add 1 inch of water.
Add the vinegar to the water and bring the mixture to a brisk boil.
Place the salmon into the boiling liquid and reduce the heat to low.
Cover the skillet and cook the salmon for 10 minutes or until opaque in color.
Blend together in a blender the dill, scallions, mayonnaise, sour cream, horseradish and mustard until smooth.
Place the salmon on a serving platter and cover with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;
Cholesterol 110mg; Sodium 352mg