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Parsley Salmon, by Annika Sorenstam

Fresh salmon and boiled potatoes is one of my favorite Swedish dishes. It is a traditional dish served at many upscale restaurants. This recipe is for a variation that is very simple to do, but is as elegant as any Swedish restaurant if done right.

Ingredients – 4 servings

2 lb salmon fillet, skinless, boneless (preferably middles)
1 -2 teaspoons salt
1 pinch freshly ground white pepper
2 cups chopped parsley
2 cups white wine
3 cups whipping cream

Preheat the oven to 450 degrees. Place salmon fillet in a greased ovenproof dish. Add salt and pepper and sprinkle with parsley. Mix wine and cream in a separate bowl and pour over the salmon fillet. Bake in oven for 15-20 minutes to an internal temperature of 135 degrees.

I like to serve mine with asparagus or potatoes, and of course fresh cut lemon.


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