This week's recipe is inspired by my husband's latest trip to Alaska...he brought back 50 pounds of salmon! This recipe is for a fillet weighing roughly two to three pounds.
~Preheat your oven to 425.
~Beat one egg and a teaspoon or two of garlic salt.
~Add a half a cup mayonnaise (go low fat, your arteries will thank you), minced onion to taste (I use about a fourth cup), a teaspoon of celery seed, a sprinkle of taragon, and a little dill if you have it.
~Lay salmon fillet in baking dish, skin side down, and top with mixture. Sprinkle on a little parmesan. Bake until fish is flaky, somewhere between 13 and 20 minutes.
This goes great with some garlic roast potatoes and carrots, which can be thrown in the oven while you get your fish ready and be done at the same time. If you don't fancy scrubbing fish skin from your pan, line it with foil first.