| 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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