0 recipes from contoocook and beyond


l/3 cup dry white wine
l/3 cup orange juice
l/3 cup soy sauce
6 6-oz. salmon fillets with skin
cucumber sour cream sauce
Mix wine, orange juice and soy sauce in 9xl3″ glass baking dish. Place salmon, foesh side down in dish. Cover with plastic wrap and refrigerate 2 hrs turning occasionally. Heat oven 450. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center about o4 mins. Sprinkle salmon with salt. Transfer to plagtes. Top with dollops of Cucumber Sour Cream.
Cucumber Sour Cream:
l cup packed baby spinach leaves
l cup packed arugula leaves
l/2 shallot
3/4 cup sour cream
3 tbsps. whole grain dijon mustard
l/2 cup chopped seeded peeled cucumber
Finely chop spinach, arugula and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to med bowl. (Can be prepared 6 hrs. ahead. Cover and refrigerate) Stir cucumber into sour crem mixture. Season to taste with s&p.
Serves 6 Sauce makes about 2 cups.
(l/3 cup equals 5 tablespoons in case recipe is lessened)
(maybe you could substitute spinach or argula for parsley)
Bon Appetit April 2003

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