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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 T Packed golden brown sugar
1/2 lb Baby new potatoes, cut into
1/4-inch-thick
slices
2 Salmon fillets, 8-ounce
1 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 596
Calories From Fat: 512
Total Fat: 58.2g
Cholesterol: 0mg
Sodium: 831.5mg
Potassium: 513.4mg
Carbohydrates: 18.6g
Fiber: 3.9g
Sugar: 3.3g
Protein: 6.1g


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