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CATEGORY CUISINE TAG YIELD
Vegetables March 1995 1 servings

INGREDIENTS

1/4 c Dijon mustard
1/4 c Vegetable oil
1/4 c Chopped fresh dill
3 tb Packed golden brown sugar
1/2 lb Baby new potatoes; cut into
; 1/4-inch-thick
; slices
2 Salmon fillets; (8-ounce)
1 bn Mustard greens; trimmed, cut
; crosswise into
; 2-inch-wide strips

INSTRUCTIONS

Preheat oven to 350F. Mix first 4 ingredients in small bowl. (Sauce can be
prepared 2 hours ahead. Cover and let stand at room temperature.) Place
potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat.
Arrange potatoes in baking pan. Bake 15 minutes.
Remove pan from oven; push potatoes to sides of pan. Spread each salmon
fillet with 2 teaspoons sauce and place in center of baking pan. Bake until
salmon is cooked through, about 18 minutes. Meanwhile, place greens in
large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until
wilted, about 4 minutes. Divide salmon, greens and potatoes between 2
plates. Serve, passing remaining sauce separately.
Serves 2.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 936 Calories (kcal); 69g Total Fat; (66% calories from fat);
72g Protein; 7g Carbohydrate; 177mg Cholesterol; 993mg Sodium Food
Exchanges: 0 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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