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2 Tbsp. each olive oil and dry
white wine
1 to 2 tsp. crushed tarragon,
fennel or basil
1/2 tsp. grated lemon peel
salt and pepper to taste
4 (6 oz.) salmon steaks
3 to 4 c. coarsely chopped
fresh spinach
3/4 c. sliced mushrooms

Combine oil, wine, tarragon, lemon peel, salt and pepper
in shallow dish; add salmon and marinate 15 minutes. Mound a
fourth of spinach and mushrooms onto each of 4 (14 x 14-inch)
pieces of parchment paper. Top with salmon steak. Wrap
envelope style; place each packet in microwave-safe baking
dish. Microwave on Medium-high (70%) power 12 to 15 minutes or
until salmon barely flakes when tested with a fork. Let stand
5 minutes before serving. Makes 4 servings.
Note: Recipe developed for use with 600 to 700 watt
microwave ovens.

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