Ingredients

1 leek

1/2 cucumber

1 bunch parsley

2 carrots, shredded

chopped fresh mint

1 c. red currants

pinch of salt

1 c. white wine (kosher for passover)

2 Tbsp. sweet butter

4 salmon fillets, skinned (about 5 oz. each)

Directions

Preheat the oven to 400. Chop fine the leek, cucumber and parsley and mix with the shredded carrot. Place the vegitables in a baking dish. Sprinkle with the chopped mint, red currants and salt. Pour in the wine. Dot the vegetables with butter and place the fillets on top. Cover dish with foil and bake for 35 minutes.

Note: If red currants are not available, substitute slightly tart white grapes