Mayo on salmon? Sounds gross, doesn't it? The first time I heard of such an idea, I was fairly skeptical, but was willing to believe in it's potential because my french brother in law was making it. Never has he made a meal that wasn't fabulous. OK, sure, maybe once or twice, but since I don't live in the same town as him I have not been around to witness any foibles. Ever since I tried the concoction I have been a convert. Perhaps I should rename this blog "how I learned to like mayonnaise". Could create quite a following. The added bonus of this recipe is that it's virtually impossible to overcook the salmon and the sauce acts like a moisture barrier.
BAKED SALMON WITH LEMON MAYONNAISE
You can use this same sauce with many other kinds of dish - steak or fillets.
4 salmon steaks (fresh or frozen
2 tbsp. mayonnaise
1/2 tsp. grated lemon rind
1/2 tsp. onion powder
1/4 tsp. dry tarragon
1/4 tsp. dry dill weed
1 tsp. lemon juice
Heat oven to 400 degrees. Spray baking dish with cooking oil. Rinse salmon and pat dry; arrange in baking dish. Brush with mayonnaise mixture. Bake for 15 to 20 minutes, just until fish flakes when tested with point of knife or fork. Serve with red boiled potatoes and asparagus or broccoli. Serves 4.
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