Creamy Mustard-Dill Salmon Steak Recipe | Easy & Delicious

Mustard-Dill Salmon Steak

YIELD Makes 4 servings

INGREDIENTS

1 can (10-3/4 ounces) reduced-fat cream of celery soup 1/2 cup fat-free (skim) milk 1/4 cup finely chopped onion 2 teaspoons Dijon mustard 1 clove garlic, minced 3/4 teaspoon dried dill weed 1 cup seedless red grapes, halved, divided 4 (6- to 8-ounce) boneless salmon steaks or fillets, 3/4 inch thick* 2 tablespoons chopped fresh parsley *Halibut, swordfish or tuna can be substituted for salmon.

PREPARATION:

1. Combine soup, milk, onion, mustard garlic and dill in small bowl; mix well. Spread half of soup mixture and half of grapes in 13X9-inch baking dish. Place fish over soup mixture. Pour remaining soup mixture over fish and sprinkle with remaining grapes.
2. Bake at 350°F 20 to 25 minutes or until fish begins to flake when tested with fork. Sprinkle with parsley.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Protein 35 g Fiber 1 g Carbohydrate 14 g Cholesterol 89 mg Saturated Fat 2 g Total Fat 8 g Calories from Fat 26 % Calories 275 Sodium 713 mg DIETARY EXCHANGE: Meat 4 Starch 1