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Recipe of the Month Meats & Seafood - Bistro Salmon Steaks

  • 1 can cream of celery with sauteed onions and garlic condensed soup
  • 1/2 cup nonfat milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried dill weed
  • 1 cup seedless red grapes, halved and divided
  • 4 (6- to 8-ounce) boneless salmon steaks 3/4 inch thick
  • 1 tablespoon chopped fresh parsley

In a small bowl, combine soup, milk, mustard, and dill; mix well. Spread half the soup mixture and half the grapes in a 13-x-9-inch baking dish. Place salmon steaks over soup-grape mixture. Pour remaining soup mixture over steaks and sprinkle with remaining grapes. Bake at 350ยบ for 20-25 minutes or until fish begins to flake when tested with a fork. Sprinkle with parsley.
Submitted By: Jean Jackson
West Point
Lawrence Farmers Co-op
Number of Servings: 4
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