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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 28, 2008

Baked Salmon

Serves: 6

  Download this recipe.

2 pounds salmon salmon fillet
1/8 cup lemon juice
1/2 cup mayonnaise
Salt and pepper

Place salmon in well greased baking dish. Sprinkle fish with lemon juice, salt and pepper. Spread mayonnaise on top of fish. Bake at 350 for 20-25 minutes. Make sure you cover the baking dish with aluminum foil while baking the salmon.

*Ten Minute Rule:
Timing is the real secret of delicious fish cookery. Fish is cooked when the flesh becomes opaque and flakes easily with a fork. Overcooking fish toughens and dries the flesh. Here is a simple and practical method of timing fish. Measure the fish fillet or stead at its thickest part. Allow 10 minutes of cooking time per inch of thickness. For fish measuring less than one inch, shorten cooking thime proportionately. Double cooking fime for fish still frozen; allow 20 minutes per inch of thickness. If fish is cooked in foil or in sauce, allow an extra five minutes per inch. Test for doneness during preparation to avoid overcooking.

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