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Ingredients
- 2 cups ranch salad dressing
- 1 cup sour cream
- 1 pkg. diced frozen butternut squash
- zest of one orange
- 3-5 tbsp. honey
- 6 salmon fillets (5 oz./140g)
Preparation
Step 1
Thaw squash. Puree all ingredients in a blender (not the salmon).
Marinate the salmon in the sauce for 15-30 minutes depending on thickness.
Bake in a shallow dish for 20-25 min. in a 350F oven.
Serve with 7 grain rice and a large side of green leafy vegetables.
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