Slow Roasted Salmon with Green Sauce
Save any remaining green sauce to use as salad dressing or as a sandwich spread.
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh flat-leaf parsley
- 4 ounces watercress leaves, plus 2 bunches for serving
- 8 ounces fresh spinach leaves
- 1/2 cup nonfat buttermilk
- 1/2 cup low-fat sour cream
- Juice of 1 lemon
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup water
- 1 1/2 teaspoons extra-virgin olive oil
- 6 (5 ounce) salmon fillets, skins removed, about 1 1/2 x 4 inches
- Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream,
lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food
processor. Puree until smooth, and set aside in the refrigerator.
- Heat oven to 300 degrees F.
- Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 teaspoon oil.
Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle
with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in
dish (to cover bottom in a thin layer). Cook fish until just cooked through,
20 to 25 minutes.
- Serve immediately over bed of watercress drizzled with cold herb sauce.
- Extra sauce can be refrigerated for up to 4 days.
Per serving: 199 calories, 9 g fat, 53 mg cholesterol, 7 g carbohydrate,
839 mg sodium, 23 g protein, 2 g fiber