Yield: 4 Servings
|1½ pounds||Salmon fillets; skinned|
|⅔ cup||White wine|
|½ teaspoon||Dried dill|
|1 tablespoon||Lemon juice|
Date: Thu, 18 Jul 1996 11:07:41 -0400 Combine all ingredients in a pan and bring to a simmer. Add fish and cook 5-6 minutes for each ½ inch of fish thickness. (Actually, I said "the heck with it" and poached it for 10 minutes). Serve over rice.
JEWISH-FOOD digest 264
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .