Categories: Cooking Light, Fish, Main Dish

Ingredients

• Salmon:
• 4 (6 ounce) salmon fillets (about 1-inch thick)
• 2 tablespoons dry white wine
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 tablespoons finely chopped shallots
• Sauce:
• 1/4 cup low-fat mayonnaise
• 1/4 cup fat-free chicken broth
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon spicy brown mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• Remaining Ingredients:
• 2 cups hot cooked long grain and wild rice blend

Directions

1. Preheat oven to 425°.

2. Prepare the fish: place fillets, skin sides down, in a 9-inch pie plate coated with cooking spray.

3. Sprinkle with wine, salt, and pepper; top with shallots.

4. Cover with foil; bake for 30 minutes or until fish flakes easily with a fork.

5. Prepare sauce: combine mayonnaise and broth in a small skillet, stirring well with a whisk.

6. Cook over medium-low heat until well heated (about 2 minutes).

7. Remove from heat, stir in chives, parsley, mustard, juice, and pepper.

8. Serve fillets and sauce over rice.

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