| 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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