| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Pacific Northwest |
Fish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fillet of salmon; boned – use pliers to remove smaller bones |
| 4 |
oz |
Cream cheese |
| 1 |
tb |
Mayonnaise |
| 1 |
tb |
Milk |
| 1 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Dried tarragon (up to) |
| 3/4 |
ts |
Dijon mustard |
| 1 |
ts |
Onion soup mix |
INSTRUCTIONS
submitted by: karenn@MICROSOFT.com
I'm from the Pacific Northwest - here's a terrific way to bake salmon or
halibut. Naturally, it should be Pacific salmon : )
Cut the fish into portions (about 6). Mix remaining ingredients - mixture
will be lumpy. Spread over fish. Bake at 450 degrees about 15 minutes, or
until fish flakes easily. Don't overcook salmon!
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 17 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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