Salmon bakes up tender, creamy-textured. All the salt you need is in the anchovies.
1. Preheat oven to 425 degs. F. Spray glass baking dish with cooking spray, place salmon fillets in dish skin side down. 2. Pat fillets dry with paper towels, then spread each fillet with a thin layer of mayonnaise. Sprinkle with dried dill weed. 3. Garnish each salmon fillet with 2 anchovy fillets, in decorative X or parallel diagonal pattern. 4. Bake uncovered for 10 to 15 minutes, depending on thickness of the fillets. Serve with jasmine rice and green vegetable of your choice.
This is Picky Wife's favorite way to have salmon, and it's hard to disagree with her.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 8.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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