Quick Recipes and Easy

Low Fat Salmon Recipes

Finding tasty low stout salmon recipes has just become simpler since you found our website. There are many wonderful low stout salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low stout salmon recipe uses yummy ingredients such as low or non-stout sour cream and low or non-stout mayonnaise to make a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-stout sour cream,
1/3 cup of low or non-stout mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-stout cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,

salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9×13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low stout salmon recipes on your grill or barbeque and make some wonderful low stout sauces to enhance the flavor of your salmon.

A fantastic sauce to serve along side grilled salmon is a low stout lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-stout mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

Hans likes seafood and is author of
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