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Just Tell Me What to Eat!
by Timothy S. Harlan
I like grilled salmon so much, and to put anything on it is a bit like gilding the lily, but this mayonnaise is so versatile. You can use most any herb that you like—chives, thyme, basil.
Servings: 4
Serving Size:
4 ounces salmon and 1½ tablespoons mayonnaise
This recipe is easily multiplied
Cooking Time: 30 minutes
The mayonnaise keeps well for about 3 days. The leftover fish makes great sandwiches.


    • 1/4 cup reduced-fat mayonnaise
    • 2 tablespoons fresh curly parsley, minced
    • 1/2 teaspoon dried tarragon
    • 1 tablespoon freshly squeezed lemon juice
    • 2 tablespoons capers
    • 4 (4-ounce) salmon fillets


1. Mix the mayonnaise, parsley, tarragon, lemon juice, and capers and chill.

2. Preheat the oven to broil. Place the salmon fillets on a nonstick cookie sheet.

3. Place under the broiler and cook for about 5 minutes.

4. Top with 2 tablespoons of the herbed mayonnaise and return to the broiler for another 5 minutes, until the salmon is just cooked through.

Serving size 4 ounces salmon with 1/2 tablespoons mayonnaise
Servings 4

    Calories 243
    Calories from Fat 132
    Total Fat 15 g (23%)
    Saturated Fat 2 g (12%)
    Trans Fat 0 g
    Monounsaturated Fat 5 g
    Cholesterol 75 mg (25%)
    Sodium 300 mg (12%)
    Total Carbohydrates 2 g (1%)
    Dietary Fiber <1 g (1%)
    Sugars 1 g
    Protein 24 g
    Vitamin A (8%)
    Vitamin C (6%)
    Calcium (1%)
    Iron (4%)

*Parenthetical percentages refer to % Daily Value.

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