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Recipe Corner
Roasted Salmon With Dijon-Tarragon Dipping Sauce
Four 4-ounce salmon fillets, skin removed, rinsed and patted dry 1 medium garlic clove, halved crosswise 1 tablespoon cooking oil Salt and pepper Dipping Sauce: 1.4 cup light mayonnaise 3 tablespoons fat-free sour cream 1 tablespoon plain or coarse Dijon mustard 1 teaspoon prepared horseradish 1 medium garlic clove, minced 3.4 teaspoon dried tarragon leaves, crumbled Preheat oven to 350 degrees. Rub the garlic halves evenly over both sides of the fillets. Brush both sides with the cooking oil, place on a foil-lined baking sheet and sprinkle lightly with salt and pepper. Bake 20 minutes or until the fillets are opaque in center. Meanwhile, combine the dipping sauce ingredients in a small bowl and stir until well blended. Serve alongside the salmon. |
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Parade of the Little People
