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4 salmon steaks, about 1 1/2
1 1/2 c. water
1 1/2 c. julienne strips
1 1/2 c. julienne strips
1 1/2 c. julienne strips
1 1/2 c. water
2 tsp. Herb-Ox instant onion
or vegetable bouillon or 2
bouillon cubes
2 tsp. snipped fresh dill or
1/4 tsp. dried
1/8 tsp. pepper
1/2 c. dairy sour cream
2 Tbsp. chopped parsley

In large skillet arrange salmon and vegetables. Combine
water, bouillon, dill and pepper. Pour over fish. Bring to a
boil. Cover; reduce heat and poach 10 minutes or until fish
flakes easily when touched with a fork. Remove fish and
vegetables to serving platter; keep warm. Gradually blend sour
cream into sauce and simmer 5 minutes to blend flavors and
reduce sauce to the consistency. Spoon over fish. Garnish
with parsley. Makes 4 servings.

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