Ingredients
Parsley Dill Sauce: 3 tablespoon(s) olive oil 2 tablespoon(s) fresh lemon juice 1 teaspoon(s) Dijon mustard .25 teaspoon(s) salt .25 cup(s) chopped parsley .25 cup(s) snipped dill .5 cup(s) diced peeled cucumber Creamy Lemon-Caper Sauce: .5 cup(s) sour cream 1 tablespoon(s) mayonnaise 1 teaspoon(s) grated lemon zest 1 tablespoon(s) fresh lemon juice 1 teaspoon(s) red hot pepper sauce 4 teaspoon(s) capers, rinsed and drained Sesame-Spinach Sauce: .75 cup(s) plain low-fat yogurt 1 tablespoon(s) sesame oil 1 teaspoon(s) soy sauce .25 cup(s) finely chopped thawed frozen spinach 4 teaspoon(s) sesame seeds Carrot Vinaigrette: 3 tablespoon(s) olive oil 2 tablespoon(s) red wine vinegar .25 teaspoon(s) salt .125 teaspoon(s) freshly ground black pepper .25 cup(s) red bell pepper, finely diced .25 cup(s) red onion, finely diced .25 cup(s) carrot, finely diced Salmon Fillets: 4 (4 to 6 ounces each) salmon fillets 1 cup(s) dry white wine 1 small onion, halved and thinly sliced 1 carrot, thinly sliced 4 sprig(s) parsley .25 teaspoon(s) saltDescription
Redbook Magazine
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