Healthy Recipes > Low Cholesterol >
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| Salmon Mold w/Dill
1 teaspoon of canola oil
1 envelope of unflavored gelatin
1 cup (one 7 ounce can) of skinless boneless salmon, packed in water, drained
juice of 1 lemon
1 green onion
2 tablespoons of minced fresh dill or 1 teaspoon of dill weed
1 teaspoon of Worcestershire sauce
1/4 cup of nonfat yogurt
1/2 cup of oat bran or rice bran
garnish: tomato wedges, watercress, fresh dill, optional
Spread oil in a 1 quart mold. Sprinkle gelatin over 1 /2 cups of water in a saucepan and let it sit for 1 minute. In a food processor or blender, puree salmon, lemon juice, onion, dill, Worcestershire, yogurt, and bran until smooth. Blend in yogurt gently by hand. Gently heat gelatin and water until the liquid is clear and feels hot to the tough, do not let it boil. Add gelatin and water to the salmon mixture and whirl together until smooth, pour into the prepared mold.
Cover and chill for 2 hours or until set. To unmold, dip bottom of mold in a bowl filled with hot water for a few moments, turn mold upside down onto platter. You can decorate or serve with tomato wedges, watercress sprigs and fresh dill. Makes about 3 cups
serving size 1/8 recipe calories 81 fat 3.52 grams cholesterol 16.1 milligrams sodium 13.1 milligrams |
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