Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

• 14 ounces light tofu, drained
• 1 garlic clove, peeled
• 1/3 cup fat-free sour cream
• 3 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 cup chopped chives
• 1/4 cup minced fresh dill
• 2 teaspoons coarsely ground mixed peppercorns, divided
• 1 (3-pound) salmon fillet
• Olive oil-flavored cooking spray
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• Rosemary sprigs (optional)

1. Place tofu and garlic in a food processor, and process until smooth. Add sour cream, mustard, and lemon juice; process until blended. Stir in chives, dill, and 1/2 teaspoon ground peppercorns. Cover and chill.
2. Preheat oven to 450u0b0.
3. Place the salmon, skin side down, on a baking sheet coated with cooking spray. Brush fillet with oil; sprinkle with 1 1/2 teaspoons ground peppercorns and salt. Bake at 450u0b0 for 12 minutes or until fish flakes easily when tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.

light tofu, garlic, sour cream, mustard, lemon juice, chives, fresh dill, salmon fillet, olive oil, olive oil, salt, rosemary

Taken from www.myrecipes.com/recipe/pepper-roasted-salmon-with-mustard-herb-cream-sauce (may not work)