Salmon is a rich source of heart-healthy omega-3 fatty acids. If you prefer, tuna, rainbow trout or Atlantic mackerel can all be used in its place (may change points.) Ingredients:
1/2 tsp olive oil
1/4 tsp minced garlic
1/2 tsp shallots, or red onion, minced
1/4 cup white wine, dry
1 tsp Dijon mustard
1/4 cup fat-free skim milk
1 tbsp Weight Watchers Reduced Fat Whipped Cream Cheese Spread
2 tbsp basil, fresh, finely chopped into thin ribbons (chiffonade)
4 oz salmon fillet, with or without skin
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 spray cooking spray
1. Heat oil in a small sauté pan over medium heat. Add garlic and shallot; cook, stirring constantly, until shallot starts to soften and edges become slightly brown, about 2 to 3 minutes. Immediately add wine; whisk in mustard until fully incorporated. Whisk in milk until fully incorporated; whisk in cream cheese until fully incorporated. When cream cheese melts, stir in basil; remove from heat promptly. Using a rubber spatula, transfer sauce to a small bowl and set aside.
2. Season all sides of salmon with salt and pepper. Off heat, coat same sauté pan with cooking spray; heat over medium-high heat. Place salmon (top side down) onto center of pan and cook until slightly browned, about 2 to 3 minutes. Reduce heat to medium-low and using a large spatula, flip salmon over; cover pan and continue cooking until internal temperature of fish reaches 140°F, about 4 to 5 minutes. Uncover pan and remove from heat; transfer salmon to plate and drizzle with sauce.