SMOKED SALMON DIP

SMOKED SALMON DIP

Combining salmon with fromage blanc makes a light, creamy dip.

Makes 1 cup

1/4 pound smoked salmon, coarsely chopped
3 tablespoons light cream cheese
1/2 cup fromage blanc
2 teaspoons fresh lemon juice
2 scallions, green part only, chopped
Pinch of cayenne pepper
Freshly ground black pepper
1 tablespoon capers, rinsed and drained

Place the salmon, cream cheese, fromage blanc, lemon juice, scallions, and cayenne pepper in a food processor. Add 5 or 6 grinds of black pepper.
Whirl until the mixture is creamy. Add the capers and pulse 4 or 5 times to distribute them evenly.
Serve with celery stalks or cucumber spears, or spread on black bread.

Per serving (1 tablespoon):
21 calories, 

1g fat , 

0g saturated fat, 

3g protein, 

1g carbohydrates. 

0g fiber

ROASTED SALMON

Roasted Salmon

 

Ingredients
2 5-ounce pieces salmon with skin
2 teaspoons extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh tarragon leaves (optional)
Directions

Preheat over to 425 F. Line a baking sheet with foil. Rub salmon all over with
2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is
cooked through, about 12 minutes. (Check if fish flakes easily with fork after
it bakes 10 minutes. Continue baking only if it doesn't.) Using a metal
spatula, lift salmon off skin and place salmon on serving plate. Discard skin.
Sprinkle salmon with herbs and serve.

Serves 2

Nutritional Analysis
(per serving)
Calories 241 Cholesterol 78 mg
Protein 28 g Sodium 62 mg
Carbohydrate trace Fiber trace
Total fat 14 g Potassium 698 mg
Saturated fat 2 g Calcium 18 mg
Monounsaturated fat 7 g