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Salmon with Caper Mayonnaise - Coumadin-Safe Version

Servings = 4 | Serving size =4 ounces salmon and 1 1/2 Tbsp mayonnaise

This recipe can be multiplied by 4.

The mayonnaise keeps well for about 3 days. The leftover fish makes great sandwiches.

Serve with Roasted Potatoes or Roasted Corn on the Cob

1/4 cups	low-fat mayonnaise
1 Tbsp	curly parsley
1/2 tsp	dried tarragon
1 Tbsp	fresh lemon juice
2 Tbsp	capers
4	4 ounce salmon filets

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

Preheat oven to broil. Place the salmon fillets on a non-stick cookie sheet.

Place under broiler and cook for about 5 minutes.

*** This recipe is fantastic cooked on the grill. Simply use a medium-hot setting on the grill and spray lightly with oil prior to cooking. ***
BR> Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.

Nutrition Facts

Serving size: 4 oz. salmon, 1 & 1/2 Tbsp. mayonnaise | Servings 4

Calories 243 | Calories from Fat 132

Amount Per Serving (% Daily Value)

Total Fat 15g (23%) | Saturated Fat 2g (12%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 75 mg (25 %) | Sodium 300 mg (12 %)

Total Carbohydrates 2g (1%) | Sugars 1g

Dietary Fiber 0g (1%) | Protein 24g

Vitamin A 8% | Vitamin C 6 % | Calcium 1% | Iron 4%

Vitamin K 24 mcg  | Potassium  468 mg | Magnesium  30 mg