An appetizing combination of red potatoes, pea pods and fresh salmon.
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3/4 cup water
1 pound (4 cups) new red potatoes, cut into 1-inch pieces
1 pound salmon fillet
1/4 cup white wine or apple juice
1 tablespoon chopped fresh dill weed
1 1/2 cups fresh pea pods
2 tablespoons fresh lemon juice
1 teaspoon cornstarch
1/4 teaspoon salt
*Substitute 1 teaspoon dried dill weed.
Combine water and potatoes in 12-inch skillet. Cook over high heat 2-3 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 10 minutes.
Place salmon fillet on potatoes; add wine and dill. Cover; continue cooking 10-12 minutes or until fish flakes with fork. Add pea pods. Cover; continue cooking 2-4 minutes or until peas are tender.
Remove skin from salmon; break into chunks. Stir lemon juice and cornstarch together in small bowl; carefully stir into salmon and potato mixture. Increase heat to medium-high. Cook, stirring occasionally, 3-5 minutes or until mixture comes to a boil. Season with salt.
Add additional water while cooking salmon fillet, if necessary.
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