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Source: Esther S. (a friend) Cover bottom of baking dish with chopped carrots and sliced or chopped onions. Lay salmon in a single layer over the chopped vegetables. Pour wine over the vegetables and salmon, then cover dish in foil. Bake at 350 degrees until the vegetables are soft. Pour liquid from the bottom of the fish dish into a bowl. Add mayonnaise and dill. Serve salmon on a lettuce leaf with sauce poured over the top. I was warned not to over bake it and later, after refrigerating the recipe, I noticed I had crunchy vegetables. Then I took the salmon out of the pan, and uncovered it and baked it, thinking I would soften the vegetables. It totally dried it out. So I took it out of the oven and poured more wine on top. It steamed and bubbled and I covered it and stuck it in for 15 minutes more. Everything ended up fine. The idea is to have liquid left over for the mayo sauce, and then to have enough sauce for all the salmon servings. My only problem making this was that I really liked the sauce and did not have enough.] Posted to JEWISH-FOOD digest by firstname.lastname@example.org (Kuppel/Rebekkah Lindow) on Sep 24, 1998,
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4|
|Calories from Fat: 403 (60%)|
|Amt Per Serving||% DV|
|Total Fat 44.8g||60 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 113.3mg||35 %|
|Sodium 944.1mg||33 %|
|Potassium 545mg||14 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.9g|
|Protein 32.8g||47 %|
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Calories per serving: 667
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