| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood, Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | oz | Plain non-fat yogurt |
| 1/4 | c | Chopped fresh dill |
| 2 | tb | Rice vinegar |
| 2 | tb | Chopped chives |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3/4 | lb | Small red potatoes, sliced |
| 1 | lb | Salmon filets, cut in pieces |
| 1 | c | Broccoli florets |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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