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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

4 Pieces es, 6-ounce of
salmon fillet
Salt and freshly ground
black pepper
6 T Olive oil
4 t White wine vinegar
4 t Dijon mustard
4 t Drained bottled horseradish
2 T Freshly chopped herbs, i.e.
parsley tarragon
chervil
and/or chives

INSTRUCTIONS

1997    
Pat salmon dry and coat with salt and pepper. In a heavy skillet heat
2 tablespoons of oil over moderately high heat until hot but not
smoking and sear salmon, skin side down, 5 minutes. Reduce heat to
moderately low. Turn salmon and cook 4 minutes more, or until it just
flakes.  While salmon is cooking, in a small bowl whisk together
vinegar,  mustard, horseradish, remaining 4 tablespoons oil, and salt
and  pepper to taste until emulsified. Serve vinaigrette over salmon.
Yield: 4 servings  Recipe by: Cooking Live Show #CL8900 Posted to
MC-Recipe Digest V1  #640 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Jun 10,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 747
Calories From Fat: 723
Total Fat: 82.1g
Cholesterol: 0mg
Sodium: 606mg
Potassium: 117.3mg
Carbohydrates: 5.7g
Fiber: 1.6g
Sugar: 1.6g
Protein: 1.3g


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