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Toast bread on medium setting (or to taste). Reserve.
Preheat toaster oven to 400°F. Line baking pan with foil. In small bowl,
combine mayonnaise, mustard, parsley, tarragon, and pepper; mix well.
Spread mayonnaise mixture on one side of each slice of toasted bread.
Top each evenly with one quarter of the smoked turkey, one quarter of
the sliced tomatoes, and one quarter of the cheese. Place on foil-lined
baking pan, evenly spaced in position B. Place in toaster oven and bake
until cheese is bubbly and browned, about 4 to 6 minutes. Garnish with
sliced avocado and serve hot.
Nutritional information per serving (one open-faced sandwich):
Calories 493 (55% from fat) • carb. 25g • pro. 19g • fat 29g • sat. fat 13g
• chol. 92mg • sod. 1329mg • calc. 258mg • fiber 6g
Soy Glazed Salmon with Dijon-Dill Sauce
The Dijon-dill sauce may be made ahead if you are entertaining.
Makes 4 servings
²⁄3 cup nonfat plain yogurt* or lowfat sour cream**
½ cup grainy Dijon-style mustard
2 tablespoons extra virgin olive oil
1 small shallot (½ ounce), peeled and finely chopped
¾ ounce fresh dill weed, finely chopped
2 teaspoons sugar
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
4 6-ounce portions salmon fillet, skin on
1 tablespoon soy sauce
Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, ½
teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Stir with a
whisk to blend. Let stand 30 minutes or longer to allow flavors to
develop. The sauce may be done up to a day ahead. Makes about 1¼
cups sauce.
Brush the salmon fillets with the soy sauce and sprinkle with the
remaining salt and pepper. Let sit for 15 minutes at room temperature.
Place the rack in the toaster oven in position B and preheat on the broil
setting. Place the drip pan in the broiling pan so that the fish will be
about 1½ to 2 inches from the upper element. Lightly coat the broiler
pan rack with cooking spray and add ¼ cup of water to the drip pan.
Arrange the salmon fillets skin down on the prepared pan. Place in the
oven in position B and broil with the oven door ajar for 14 to 18 minutes;
salmon should test 145°–150ºF when tested with an instant-read
thermometer. Serve hot or chilled with the Dijon-dill sauce.
*For a thicker sauce, strain the yogurt for 1 hour or longer using a
yogurt strainer or a strainer lined with a coffee filter; discard the whey
(liquid).
**For a richer sauce, use lowfat sour cream.
Nutritional information per serving (sauce made with nonfat yogurt):
Calories 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g
• chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g