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30g butter |
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Heat until soft |
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Spread fish with salmon mixture, fold in half, secure with a toothpick. |
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Arrange in single layer in baking dish, pour over sauce. Bake, covered, in moderate oven 20 minutes or until fish is tender. |
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1 onion |
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slice |
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250g can red salmon |
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flake, remove bones |
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Stir in |
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1 teaspoon lemon rind |
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1 tablespoon lemon juice |
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1 tablespoon dill |
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chop |
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4 thin white fish fillets |
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skin |
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1/2 cup cream |
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Combine |
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2 teaspoons soy sauce |
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2 tablespoons parsley |
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Sprinkle with parsley before serving. |
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