Tuesday, May 18, 2010

Light Dijon Dill Crusted Salmon

Last week I bought a pound of salmon to engage in The Night of Cucumbers, but only needed half of the large filet. So I froze the rest for a later date.

That date turned out to be TODAY.

I wanted to use the abundance of fresh dill I had and I knew it would go just perfectly with some dijon mustard, some lemon and a spattering of panko breadcrumbs (all of which I had in the kitchen). With an eye towards keeping this dish Weight Watchers friendly, I measured and calculated and lo! This delicious fish is a mere 6 points a serving when served with a 1/2 cup brown rice per serving and whatever steamed vegetables you like (I used snap peas).

It's also super easy to double, triple, whatever as you see fit.

Light Dijon Dill Crusted Salmon
2 servings, 5 pts each

2 tbsp panko bread crumbs
2 tbsp fresh chopped dill
1 tbsp grated lemon rind + a few wedges of lemon
2 tbsp dijon mustard
salt and pepper
2 4 oz salmon filets
1 cup cooked brown rice

Preheat oven to 350.

Combine the first three ingredients and set aside.
12-26-10 - FRIDAY 006

Place salmon skin side down on a pan lightly sprayed with fat free cooking spray. Salt and pepper a bit.

12-26-10 - FRIDAY 002

Spread mustard evenly over the fish.

12-26-10 - FRIDAY 003

Press breadcrumb mixture into mustard until well coated.

12-26-10 - FRIDAY 007

Cook for 20 minutes or until salmon flakes easily.

12-26-10 - FRIDAY 011

Serve with brown rice and whatever steamed veggies you like!

12-26-10 - FRIDAY 016


eileen said...

What temperature did you cook it at?

Sarah said...

That would be helpful right? 350 (and I added it above, thanks!!)