|two 6-ounce||salmon fillets|
|2 T||Hellman's Light Mayonaisse|
|2 t||fresh dill|
Preheat broiler and broiler pan (line with foil for easy cleaning)
Rinse and dry fish fillets
Combine mayonnaise with chopped dill and a generous squeeze of lime
Spread mayonaisse mixture thinly over fillets
Place fillets on lightly oiled (use Pam or olive oil) pre-heated broiler pan
Place under broiler about 5 inches from heat source. Cook fish 10 minutes per inch of thickness at the thickest point. Mayonnaise coating will turn bubbly and brown; if it starts to burn, place a small piece of aluminum foil over the fish
Check for doneness by separating flesh at thickest point. Don't overcook!
|Sodium content in milligrams|
|two 6-ounce||salmon fillets||198|
|2 T||Hellman's Mayonaisse||160|
|Recipe total = 358 mg|
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