SALMON WITH PINK PEPPERCORN TARTAR SAUCE

Salmon with Pink Peppercorn Tartar Sauce image

Yield Serves 8. Can be doubled

Number Of Ingredients 8

2/3 cup fat-free mayonnaise
1/3 cup fat-free sour cream
1/4 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers, coarsely chopped
2 teaspoons pink peppercorns, crushed
Nonstick vegetable oil spray
2 1 1/4-pound skinless salmon fillets (head ends; each about 6 inches long by about 6 inches wide at thickest end)

Steps:

Combine first 6 ingredients in small bowl. Season with salt and pepper. Cover and refrigerate at least 1 day. (Can be prepared 4 days ahead. Keep refrigerated.)
Preheat broiler. Spray 2 rimmed baking sheets with vegetable oil spray. Cut salmon crosswise into 1/4-inch-thick slices. Arrange slices in single layer on baking sheets. Sprinkle with salt and pepper. Working in batches, broil until salmon is just opaque in center, about 2 minutes (do not turn salmon over). Cover; chill until cold, at least 1 hour or overnight.
Arrange salmon slices on platter. Serve salmon chilled or let stand up to 1 hour at room temperature. Pass tartar sauce separately.