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I agree, it needs very little if it isn't over cooked. I broil mine and take it out while its a tad undercooked in the center. It'll finish cooking out of the oven if you leave it set still for a few minutes. I really love some Chef Paul Prudhomme's Seafood Magic (from the dry herb section) sprinkled on top before I cook…
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Dill sauce is a classic salmon sauce: half lowfat sour cream, half nonfat plain yogurt to stretch it, mix with minced fresh dill herb
