Recipe - Baked Salmon Supper

8 68 Oz Salmon Fillets
1 teaspoon Salt
1 Cucumber, Unpeeled; cut or sliced up
thin
1 One half cup Mayonnaise
One fourth teaspoon Dill Weed; finely chopped

Rinse the salmon fillets and pat dry with paper towels. Place fillets on a
raised rack in a 9" x 12" greased baking dish. Sprinkle with salt. Layer
thinly cut or sliced up cucumber over each fillet. Stir dill weed into mayonnaise
and spread over salmon and cucumber. Bake in 375 oven for 30 minutes, or
until salmon flakes when tested with a fork.

Serve with a fresh Winter Orange salad, steaming baked potatoes topped with
a pat of butter and french bread from your local bakery.

Serves 8.

(Adapted from a recipe in the "National Fisherman" magazine, July 1985)
Posted to EATL Digest 08 Sep 96

Date: Mon, 9 Sep 1996 12:14:17 0400

From: Eileen & Bob Holze beck4@ASAN.COM