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Yield: 1 Serving

2 tablespoons lemon juice (juice from 1/2 lemon)
2 tablespoons water or white wine
1/2 pound salmon steak
Sprinkling of salt and pepper
1/4 tablespoon dried tarragon (store dried green spices in refrigerator for freshness)
1/8 teaspoon dried dill weed
1 tablespoon butter or butter substitute, softened

1. Combine lemon juice and water (wine) and pour into a shallow microwavable casserole dish. Set salmon in. Sprinkle lightly with salt and pepper. Sprinkle with tarragon and dill. Spread butter on top.
2. Cover loosely with waxed paper. Microwave on high (100%) 3 minutes, or until it flakes with a fork. Do not overcook or salmon will be dry.
3. Serve with a white or sweet potato microwaved in advance.

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Food Protection Manager Certification Examination Exp. 9/14/2015