Salmon:
1 salmon fillet 1 pound total, cut into 4 pieces
2 tablespoons finely chopped shallots
1/4 cup dry white wine or vermouth
Horseradish Mayonnaise:
2 tablespoons light mayonnaise
2 tablespoons light sour cream
2 teaspoons fresh lemon juice
2 to 3 teaspoons freshly grated horseradish or prepared horseradish, drained
2 teaspoons drained capers, optional
Preheat the oven to 450F. Prepare a shallow roasting pan or baking dish with nonstick pan spray. Place the salmon fillets, skin side down, in the pan. Sprinkle the shallots over the slices; pour wine evenly over all. Bake 6 to 8 minutes or just until the fish is opaque.While the fish is cooking, combine the mayonnaise, sour cream, lemon juice, horseradish and capers, if desired, in a small bowl; mix well. Transfer the salmon and shallots to warm serving plates with a slotted spatula. Top each serving with a heaping tablespoon of horseradish mayonnaise. Garnish with capers, if desired. 4 servings.
Nutritional Information per serving: 1/4 of recipe:
Calories: 231, Fat: 13 g, Cholesterol: 82 mg, Sodium: 121 mg, Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25g
Diabetic Exchanges: 4 Lean Meat
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