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Baked Slammin’ Salmon

21 Aug

    DSC_0066Whew!  What a summer I’ve had.  Fabulously wonderful, traveling hither and yon, all the while collecting recipes to try and to share.  And yet, it kept me awfully busy.  So busy, in fact, that I neglected my duties posting those recipes.  I’ll briefly let you in on what was going on, but I’ll share my exploits in more depth in later posts.

There was a trip to San Miguel de Allende, Mexico, where I had the best chilaquiles I’ve ever eaten. Then off to Glendo, Wyoming for the annual camping trip.  When the Deerslayer clan gets together, there are so many wonderful dishes to be shared.  I was lucky enough to bring back two particularly delicious and unique recipes, one for plantain and brown sugar eggroll-type things from the Philippines, and the other for a zesty coleslaw sauce that incorporates all the creamy goodness of coleslaw with the fire of jalapenos.

Rounding out the summer, the junior deerslayers and I headed across the pond to the land of fish n chips and pasties (meat pies) and ale, proper biscuits, strawberries & clotted cream.  We also headed to the home of Monet and his gardens, and, oh, what a garden it was. Heaven! Then there was the Eiffel Tower, unbelievably great wine, fabulous cheese, authentic baguettes. Now I can die a happy gal!

So, what’s with the picture of salmon? During a break from the unpacking and laundry, I read a post by the Country Huntress about a recent salmon fishing expedition.  She’s awesome and brings a much-needed perspective to the hunting/fishing world.   I’d recently prepared salmon for my family, using a recipe that was given to me years ago by one of Deerslayer’s younger sisters. My family loves the recipe. It’s super easy and elegant, and Jen (the Country Huntress)  motivated me to go ahead and get the recipe out there to share.  Enjoy!

BAKED SLAMMIN’ SALMON

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½ cup mayo

½ cup grated parmesan

juice from 1 lemon

2-3 tbsp. finely minced onion

2 tbsp. chopped fresh or dried dill

salt and pepper, to taste

a nice salmon filet, skin on the bottom

*This recipe can easily be halved or doubled depending on the size of your filet.  Often, I prepare extra topping that can be served alongside the fish.  Toss in some chopped dill pickles for a unique tartar sauce.

Preheat oven to 350 degrees.  Combine mayo and parmesan in a bowl.

Preheat oven to 350 degrees. Combine mayo and parmesan in a bowl.

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Add lemon juice to the mix.

Add finely minced onion and the rest of the ingredients.  Mix well.

Add finely minced onion and the rest of the ingredients. Mix well.

Place salmon, skin side down, on a foil-lined cookie sheet.

Place salmon, skin side down, on a foil-lined cookie sheet.

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This one fit nicely on the cookie sheet. Try to find a filet that doesn’t vary too much in thickness. That results in even cooking. With salmon, the worst thing you can do is OVERCOOK IT!

Spread the topping on the salmon.  It needn't go to the edge of the filet.

Spread the topping on the salmon. It needn’t go to the edge of the filet. Bake for 10-15 minutes per inch of thickness at the thickest part. Each oven is different.  Be careful! That’s why it’s helpful to have a somewhat uniform thickness throughout.

Let the fish to rest for a few minutes to allow the topping to set.  While you're waiting, toss some asparagus on a cookie sheet with some olive oil, kosher salt, and fresh cracked pepper. Pop it under the broiler for about 8 minutes.  Then the fish is ready to go and a nice side dish as well.

Once the salmon is done, reomove it from the oven and let it rest for a few minutes to allow the topping to set. While you’re waiting, toss some asparagus on a cookie sheet with some olive oil, kosher salt, and fresh cracked pepper. Pop it under the broiler for about 8 minutes. Then the fish is ready to go and a nice side dish as well.

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Snazzy and tasty. Slammin’!

 
5 Comments

Posted by on August 21, 2015 in Recipes

 

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5 responses to “Baked Slammin’ Salmon

  1. Jen

    August 22, 2015 at 2:01 am

    Thank you for the shout out! 🙂

    Your salmon looks delicious!! I’ve eaten all my fresh caught salmon, but looks like I’ll need to go buy some more to try this! Thank you for sharing your recipe, can’t wait to try it out!

     
  2. thedeerslayerswife

    August 24, 2015 at 12:08 pm

    You are quite welcome. I look forward to reading more about the Country Huntress.

     
  3. Carnivore Confidential

    September 9, 2015 at 7:45 am

    This looks FABULOUS!!
    “Honey? … guess what’s for dinner tonight?”
    🙂

     
  4. Liz

    October 15, 2015 at 2:48 pm

    Wow you travelled a lot. I envy you. I sat on the same spot last summer. Barely moved out of a 2 hour radius. I have enjoyed going through this recipe. Does the mayo melt or what happens to it during cooking? Never used mayo in the oven. But it looks delicious and if you offered me a plate? why not? Enjoy the weekend!

     
    • thedeerslayerswife

      October 15, 2015 at 7:20 pm

      The mayo remains intact with the help of the parmesan. It bubbles and browns beautifully, creating a delicious crust.

       

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