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Saturday, November 12, 2005

Salmon with pine nut butter

Ingredients for 4:

4 pieces salmon filets by ½ lb each
¼ cup pine nut oil
¼ cup butter
¼ cup crushed pine nuts
2 tbsp red wine
2 tbsp lemon juice
2 tbsp cut chives
1 garlic clove, crushed

Method:

Wash salmon, and put in small saucepan.
Mix pine nut oil, red wine, lemon juice, and chives, pour over salmon, and mix.
Cover saucepan with lid, and place it in refrigerator for 3 hours.
Mix butter and crushed pine nits, and roll out the mix on waxing paper, then put the paper with the butter-nut layer in the refrigerator for 3 hours.
Fry salmon fillets for 5 minutes per side, pouring 1 tbsp marinade over each piece.
Put fish fillets on serving dish, and put thin slices of butter-nut mix over them.
Serve with boiled potatoes.

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