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Kitchen Mailbox Countdown to Dinner Dining
Countdown to Dinner: Salmon fillet an easy pleaser

Thursday, February 24, 2000

Tested by Nancy Anderson

If you're looking for an ultra easy, no-fail way to make fresh salmon, get out your scissors.

Elaine Grubbs' recipe for Salmon Fillet with Sauce not only fits the bill, but delivers big-time on eye appeal and flavor.

Salmon is a delectable fish, meaty, mild flavored and high in Omega 3 fatty acids. If your goal is to add more seafood to your diet, as nutritionists recommend, salmon is the least painless, most satisfying way to go.

Grubbs got the recipe from a friend and, because of her schedule, makes it for special occasions. Usually she plans meals with visions of leftovers dancing in her head.

"I do all my cooking on the weekends," she said. "I make a lasagna or a Crock-Pot full of pork and sauerkraut or a big pan of baked chicken." These are the basics for the week's meals.

When the well-organized working wife/mom goes off to her job in the public affairs department at USX Corp., she leaves behind a note of last-minute preparations for husband Jim and daughters Alexandra, 15, and Rachel, 13.

"I'm the last one home," she said. "When I come in the door, the kids have set the table, Jim has dinner ready and all I have to do is take off my coat."

Grubbs loves to cook but says there just isn't enough time to do as much as she'd like. The girls have extracurricular activities to get to and the family is involved in social and church activities.

"Once in a while we'll have pizza," she said, "but it's a real treat when we do."

On the day we called, she was at home with a cold. Dinner that night was coming from the freezer -- a casserole of leftover ham, Swiss cheese and noodles.

Salmon Fillet With Sauce

1-pound salmon fillet
2 tablespoons olive oil
2 teaspoons dill weed

4 ounces nonfat plain yogurt
2 teaspoons dill weed -- more or less as desired

Preheat oven to 400 degrees.

Coat baking pan and salmon with olive oil. Sprinkle on dill weed.

Bake uncovered 15 to 20 minutes, or until fish flakes easily and is opaque (our fillets were thick and needed 20 minutes).

For the sauce: Mix together and spread over fish.

Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-1760.

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