Salmon with Pink Peppercorn Tartar Sauce

• 2/3 cup fat-free mayonnaise
• 1/3 cup fat-free sour cream
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons drained capers, coarsely chopped
• 2 teaspoons pink peppercorns, crushed
• Nonstick vegetable oil spray
• 2 1 1/4-pound skinless salmon fillets (head ends; each about 6 inches long by about 6 inches wide at thickest end)

1. Combine first 6 ingredients in small bowl.
2. Season with salt and pepper.
3. Cover and refrigerate at least 1 day.
4. (Can be prepared 4 days ahead.
5. Keep refrigerated.)
6. Preheat broiler.
7. Spray 2 rimmed baking sheets with vegetable oil spray.
8. Cut salmon crosswise into 1/4-inch-thick slices.
9. Arrange slices in single layer on baking sheets.
10. Sprinkle with salt and pepper.
11. Working in batches, broil until salmon is just opaque in center, about 2 minutes (do not turn salmon over).
12. Cover; chill until cold, at least 1 hour or overnight.
13. Arrange salmon slices on platter.
14. Serve salmon chilled or let stand up to 1 hour at room temperature.
15. Pass tartar sauce separately.

mayonnaise, sour cream, red onion, fresh italian parsley, capers, pink, vegetable oil spray, salmon

Taken from www.epicurious.com/recipes/food/views/salmon-with-pink-peppercorn-tartar-sauce-5408 (may not work)