The cover of the Food & Wine section Jan. 1 will feature homemade marshmallow spread. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine. Roast Salmon and Herb Sauce
2 (6-ounce) wild salmon fillets
Olive oil spray
Salt and freshly ground pepper
1 packed cup arugula
1/4 cup plain, fat-free Greek-style yogurt
2 teaspoons fresh lemon or lime juice
1 tablespoon mayonnaise
1 medium tomato, sliced
1/2 whole-wheat baguette Directions
Heat oven to 350 degrees. Line a baking sheet with foil. Place salmon on the sheet and spray both sides of the fillet with olive oil spray. Sprinkle with salt and pepper to taste. Roast in oven 15 minutes. Remove from oven and divide between 2 dinner plates.
Never miss a local story.
Meanwhile, remove any large stems from arugula and place in a food processor. Add yogurt, lemon juice and mayonnaise. Process until smooth, scraping the bowl down a few times. Add salt and pepper to taste. Spoon over roasted salmon. Place sliced tomatoes on the side. Serve with sliced baguette. Makes 2 servings. Per serving: 499 calories (35 percent from fat), 19.5 g fat (3.6 g saturated, 7.0 g monounsaturated), 81 mg cholesterol, 43.9 g protein, 36.0 g carbohydrates, 3.3 g fiber, 415 mg sodium.
From The Miami Herald