Ingredients

1/2 cup chopped leeks
1/2 cup white wine (optional: white grape juice)
2 tablespoons chopped fresh dill
1 tablespoon green pepper sauce
1 tablespoon lime juice
1 teaspoon salt
2-pound salmon fillet

Preheat oven to 375 F. Combine leeks, wine, dill, pepper sauce, lime juice and salt in a small bowl. Place salmon fillet on a large piece of heavy-duty foil, bringing up the edges. Poke holes with fork all over salmon fillet. Carefully pour white wine mixture over salmon. Completely enclose salmon, crimping foil to seal edges. Place in large baking pan. Bake 20 to 25 minutes until fish flakes easily when tested with fork. Serve with Green Garden Dressing.
Makes 4 to 6 servings. Nutritional facts per serving including 1 tablespoon dressing: 293 cal., 7.8 g total fat (1 g saturated fat), 118 mg chol., 825 mg sodium, 2.4 g carbo., 45.5 g pro.

Green Garden Dressing

1 cup plain low-fat yogurt
1 cup spinach leaves
1/4 cup fresh parsley leaves
1 teaspoon green pepper sauce
1/4 teaspoon salt

Directions

Combine all ingredients in food processor or blender; blend until smooth. (May be served with tossed green salad, cucumber-tomato salad, poached salmon, grilled chicken.)

Makes 1 cup. Nutritional facts per 1 tablespoon serving: 10 cal., 0.2 g fat, 0.8 mg chol., 56.7 mg sodium, 1 g carbo, 0.8 g pro.