Monday, January 10, 2011

Baked Salmon

    2 pound salmon filet 
             1 cup mayonnaise
            4 oz. prepared horseradish, squeezed dry in a towel
             1 tsp. dried onion flakes
             ½ tsp. Worcestershire sauce
             juice of ½ lemon

Place salmon on cookie sheet lined with foil.  Spread topping on salmon. You may need to adjust the recipe depending on the size of the filet. You want the topping to be at least ½" thick over the entire piece of fish.  Bake at 425 for around 30 minutes.  The topping should sink into the fish and a brown crust will form.  Don't worry - it won't be dry!

Hint: The horseradish will be quite compacted and difficult to mix into the mayonnaise.  Don't put it in the entire cup of mayonnaise, but mix it in with a small amount first to loosen it up and then add to the rest.

Another recipe for salmon:  Mix equal parts mayonnaise and lemon juice and spread on salmon steaks and grill until finished.  They are delicious and moist.

Tips for serving fish:

A sprinkling of Old Bay Seasoning adds a flavorful touch.

Serve fish with a wedge of lemon.