Recipe - Salmon Fillet Parcels

POTATO SALAD
One half cup Nonfat sour cream
One half cup Lowfat plain yogurt
3 tablespoon Dijonstyle mustard
1 tablespoon Fresh dill; snipped
Salt
Pepper
1 One half pound New potatoes; cut in 1/4"
slices
10 ounce Fresh spinach; chopped

FOR THE SALMON
4 4 ounce salmon fillets
4 teaspoon Dijonstyle mustard
1/8 teaspoon Salad herbs
Black pepper
1 teaspoon Fresh dill; chopped
1 teaspoon Olive oil

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 EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on Aug
20, 1998, converted by MM_Buster v2.0l.