In large roaster, boil water, wine, seasonings and vegetables until vegetables are tender, about 15-20 minutes. Wrap salmon tightly in cheesecloth, leaving enough cloth on both ends for handles. Boil on medium flame for 15 minutes. Then turn and boil 15 minutes more. Let cool in sauce 1 hour. Remove and let drain. Wrap in foil. Chill 2 days. Combine sauce ingredients and chill. Skin salmon and pour sauce over salmon and garnish. Posted to JEWISH-FOOD digest V97 #313 by NLImp@aol.com on
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|Serving Size: 1 Serving (1462g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1754 (74%)|
|Amt Per Serving||% DV|
|Total Fat 194.9g||260 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 66g|
|Polyunsanturated Fat 95.2g|
|Cholesterol 122.3mg||38 %|
|Sodium 3614.6mg||125 %|
|Potassium 794.7mg||21 %|
|Total Carbohydrate 158.6g||47 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 148.8g|
|Protein 10.7g||15 %|
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Calories per serving: 2362
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