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The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
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Just-cooked pasta and blanched fresh green beans are tossed with salmon, a handful of dill, and a very creamy, but low-fat dressing made from cottage cheese, plain yogurt and lemon juice. Serves eight.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this broiled salmon recipe with a chive-tarragon yogurt sauce for a special brunch.
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You'll want to pour this tangy parsley-caper sauce on EVERYTHING.
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We can't think of a better group of ingredients: potatoes, smoked salmon, caviar, and chives. Did we mention the caviar? Sublime!
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Get Wheat Berry Bowl with Salmon and Miso Sauce Recipe from Food Network
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