Baked Salmon Supper
By Chef K.T. Murphy
8 6-8 oz. salmon fillets
1 teaspoon salt
1 cucumber, unpeeled; sliced t
1 1/2 cup mayonnaise
1/4 teaspoon dill weed; finely chopped
Rinse the salmon fillets and pat dry with paper towels.
Place fillets on a raised rack in a 9″ x 12″ greased a baking dish. Sprinkle with
salt. Layer thinly sliced cucumber over each fillet. Stir dill weed into mayonnaise and spread over salmon and cucumber.
Bake in 375 oven for 30 minutes, or until salmon flakes when tested with a fork.
Serve with a fresh Winter Orange salad, steaming baked potatoes topped with a pat of butter and french bread from your local bakery.
All the best, Good Food makes For Better Decisions.