4- 6 oz skinless salmon fillets
cooking spray
1/8 teaspoon coarsely ground pepper
1/2 cup reduced fat sour cream
1 1/2 tablespoons dijon mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground pepper
1 1/2 teaspoons lemon juice
1 clove garlic -- minced
1/4 teaspoon salt

Preheat broiler. Place fish on broiler pan; coat fish with cooking spray and sprinkle with 1/8 teaspoon pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.

Combine sour cream and next 6 ingredients.

Place fillets on plates. Spoon sauce over fish.

Stacy's Notes - Made this March 2005, really good. I used 2 frozen fillets from a bag at Sam's. I used the broil setting on my toaster oven, and it took a lot longer than 8 minutes, about 14-15 (watched through glass, didn't really time it). I went ahead and made the full measure of sauce and we had some leftover. I used low-fat sour cream and I thought, the correct amount of dijon, but it was very overpowering, the mustard flavor. So I added a couple of tablespoons of nonfat yogurt until it tasted right. I used dried dill and jarred garlic. Very good, Tim commented that the sauce and fish were good together. Served with salad and roasted lemon pepper potatoes