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| Ingredients: |
1 pound salmon tail fillet, skin on
2 tbsp Maple syrup
1 cup (8oz) low fat lemon yogurt, drained 1 hour
1/4 cup orange marmalade
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1/4 cup orange marmalade
2 tbsp prepared horseradish
6 half-slices pumpernickel bread
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| Cooking
Instructions: |
1) Pre heat oven to 450*F
2) Place salmon, skin side down, on a baking sheet lightly sprayed with non-stick spray.
Brush salmon with 1 tbsp maple syrup and place on top shelf of oven. Roast 10 minutes.
Remove, brush with remaining maple syrup and return to oven. Bake 10 more minutes.
3) Meanwhile in a small bowl, combine drained yogurt, marmalade and horseradish.
Stir with a fork to blend thoroughly.
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| Serving
Suggestions: |
Serve salmon on a large wooden cutting board with a small bowl of the sauce and thick warm slices of pumpernickel.
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