This came from John Ash, Cooking Right, TV-FN.
 It also shows how I edited it to import into MC version iii, windows.
 Pat
 
 *  Exported MasterCook  *
 
 Marinated Salmon with Saved Fennel and Dill Salad
 
 Recipe By : John Ash, Eating Right
 Serving Size : 8
 Preparation Time:  1:00
 Categories : Tvfn John Ash
 
 Amount Measure Ingredient -- Prep
 2 tablespoons Kosher salt
 1/4 cup sugar
 2 teaspoons coriander seeds
 2 teaspoons fennel seeds
 15 whole black peppercorns
 3 bay leaves
 1/3 cup snipped fresh dill
 1 1/2 cups dry white wine
 8 four ounce salmon fillets -- skin on
 Olive oil for grilling
 6 cups fresh fennel -- shaved paper thin
 Lemon-Dill Vinaigrette -- see recipe
 
 In a sauce pan over high heat, combine the salt, sugar, coriander and fennel
 seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat
 and simmer for 1-2 minutes. Remove from the heat and add the dill and let
 cool completely. Place the salmon fillets in a baking dish large enough to
 hold them in a single layer. Pour on the cooled wine mixture and let the
 salmon “cure” for 30 minutes only, turning once.
 
 Remove the salmon from the “cure” and drain off any excess liquid. It is
 fine if spices or dill adhere to the salmon. 
 
 Lightly brush the salmon with some olive oil. Place skin side down on a
 prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes
 or until salmon is just cooked through. Serve immediately on the plank if
 desired, accompanied by shaved fennel and dressed with lemon-dill vinaigrette.
 
 
 *  Exported MasterCook  *
 
 Lemon-Dill Vinaigrette (Eating Right)
 
 Recipe By : John Ash, Eating Right
 Serving Size : 8
 Preparation Time:  0:05
 Categories : Tvfn John Ash
 
 Amount Measure Ingredient -- Prep
 1/2 cup fresh lemon juice
 2 teaspoons lemon zest
 2 tablespoons red onion -- minced
 1 tablespoon honey
 2 teaspoons capers -- drained, chopped
 1 tablespoon chopped fresh dill
 2/3 cup olive oil
 Salt and ground pepper
 
 In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers
 and dill. Whisk in oil in a stream. Season to taste with salt and pepper.
 Store covered in refrigerator for up to 5 days.
 Yield: approximately 2 cups

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