South Beach Salmon With Creamy Lemon Sauce Low Carb

BakinBaby's Note:

I found this in the "South Beach Diet Book".. even if you're not dieting... it's great. Just substitute real sour cream for the fat-free for a to die for experience. It's quick, simple and uses on hand ingredients.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 garlic clove , minced
• ¼ cup lemon juice
• 2 tablespoons capers
• 1 teaspoon lemon-pepper seasoning
• ½ cup fat free sour cream
• 1 ½ lbs salmon fillets

Directions:

1. Preheat the oven to 350°F.
2. Coat a baking sheet with cooking spray.
3. Heat the oil in a small saucepan over medium heat.
4. Add the garlic and cook for one minute.
5. Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes.
6. Add the sour cream and cook for 5 minutes or until heated though.
7. Meanwhile, place the salmon on the prepared baking sheet.
8. Bake for 20 minutes or until the fish is just opaque.
9. Serve with the sauce.

Reviews

[Heartspell]

This doesn't taste low carb at all! Very nice contrast in flavors. Instead of putting the lemon pepper in the sauce I put it directly on the Salmon and I did cut down the amount of lemon juice but increased the capers! Made with Coconut Ginger Rice #26974 and Succotash #9129, all the flavors accented each other very well. Thank you for a fantastic recipe!

[strawberrybird]

This was very good. However, I thought the lemon sauce was a bit too strong lemon flavor for me. This is just a personal preference. I will make it again, but next time I'll use a bit less lemon juice.

[Tea Jenny]

I liked the sharpness to this sauce, but then I love anything with lemon in it. It was nicely balanced with the saltiness of the capers and the creamy sauce. I went for the fat version. I think the instructions could be clearer, I would of put the fish in the oven before I started making the sauce. But that would not have changed the final outcome and that was good so I gave it five stars. Thanks for posting Made for ZWT#6 2010