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1 lb. Salmon Filet
1-2 tbsp butter
1/4 cup slivered almonds
1/3 cup Chardonnay or Zinfandel
2 small zuccini
1 cup No Fat sour cream
1/8 cup milk
This recipe courtesy of Coventry On Line
Quick cook instructions:
Wash and poke zucchini. (They should be about
8 inches long and 3 inches around.) Cook in
microwave about 5-6 minutes. Set aside.
While zuccini is cooking, melt butter in
frying pan. When thoroughly melted and
bubbly, add salmon. Brown on both sides.
Add almonds and brown. Set aside.
Cut zuccini in 1/2 inch circles. Add to
salmon and almonds, and saute until lightly
Add wine to pan, turn heat down to low, and
cover. Cook for about 4-5 minutes or until
salmon is done.
Mix sour cream, mustard and milk. Spoon