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8 oz. of salmon per person
2 lemons
1 tsp. olive oil


4 medium, peeled and seeded tomatoes
1/2 stick of butter
1 - 1.25 cups of white wine
2 cloves garlic
1.5 tsp. of dill weed
2 cups heavy whipping cream

Preheat oven to 375F.


Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.

In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat.

Stir and reduce liquid volume by 1/2 - 3/4 (about 10-15 minutes).

Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.


Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.

Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.

Serve fillets with sauce.

Submitted by: J Dilbeck
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 Rating: 4.8 / 5 - Reviews: 7
Mar 27, 8:54 PM
Cory (Ontario) says:
Oct 12, 1:09 PM
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Oct 13, 7:41 PM
Amy (Virginia) says:
Feb 1, 7:53 PM
Andrew (Oregon) says:
Aug 2, 8:20 AM
Michele (California) says:
Nov 2, 6:19 PM
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Jul 12, 12:38 AM
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