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1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl; fold into dressing. 2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and dill. Drizzle oil over fillets. 3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or until cooked through. Remove from heat; let stand 5 minutes. Serve with dilled potatoes. NOTES : Calories: 371.6 (20.6% from fat) Fat: 8.5g Cholesterol: 91mg Carbohydrate: 31g Fiber: 3.9g Sodium: 400mg Recipe by: Family Circle 6/24/97 Posted to EAT-LF Digest by "Lisa Whittington"
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|Serving Size: 1 Serving (519g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 15 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.2mg||2 %|
|Sodium 255.7mg||9 %|
|Potassium 166.6mg||4 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 7.9g|
|Protein 4g||6 %|
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Calories per serving: 63
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