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Dijon Salmon

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CATEGORY CUISINE TAG YIELD
Jewish 10 Servings

INGREDIENTS

1 Whole salmon; warmed
1/4 c Dijon mustard; 1/4 inch thick
1/4 c Olive oil
6 Cloves garlic; peeled and chopped
1/4 ts Ground red pepper
1 Lemon juice
1 ts Capers; preferable small
Salt; to taste

INSTRUCTIONS

The salmon was to be 4-6 lbs (serving 8-10). I had half a salmon and also
cut the tail off to fit in the pan. I also stabbed it with a fork a few
times because the skin is so tough I was afraid that the flavors wouldn't
get in. Wash salmon. Dry. Place in foil lined baking pan. Mix together
ingredients, coat fish and let stand 10-15 minutes. Bake at 375 degrees 40
~ 50 minutes until tender when flaked with fork.
Recipe by: Ismael Merchant - Passionate Meals
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Jul
03, 1998, converted by MM_Buster v2.0l.

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