Name: Salmon Italianne
Ingredients: 2 lb Salmon fillet; Mayonnaise to spread about 1/3" thick over salmon; Ketchup to make a thin layer over mayonnaise; 4 sl Bacon; cut in 1" pieces; 3/4 c Finely minced onion (or slightly less)

It is my firm conviction, based on the Scriptures, that the gift of “tongues' from Acts 2 is speaking a previously unknown language. It came to authenticate the apostles before Scripture was written and served as a sign to the Jews that judgment was upon the nation. We see tongues spoken only two other times in Acts when the Gospel reached the concentric spheres mentioned in 1:8 and then it ended in Acts 19 when the Gospel reached the so-called “remotest part of the earth” (cf. Ac. 2:4; 8:17; 10:46 and 19:6).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Seafood, Main dish	6	Servings

INGREDIENTS

2	lb	Salmon fillet
		Mayonnaise to spread about 1/3" thick over salmon
		Ketchup to make a thin layer over mayonnaise
4	sl	Bacon; cut in 1" pieces
3/4	c	Finely minced onion (or slightly less)

INSTRUCTIONS

Line baking pan with a sheet of tin foil. Cut salmon into about six pieces
(each about 3".x3"). Cover the pieces with a thick layer of mayonnaise
(about 1/3" thick)~ Cover the mayonnaise with a very thin layer of ketchup.
Sprinkle minced onion over each serving and - divide the bacon, evenly over
the fish. Bake at 400 degree F. for 40 to 45 minutes.
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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