Snowcapped Salmon Recipe

Snowcapped Salmon Recipe Snowcapped Salmon Recipe photo by Taste of Home Rating 5

The name of this recipe is suggestive of my state's wondrous beauty. Alaska is known for its salmon, and this is one of my favorite ways to prepare it.—Ella Hosmer, Central, Alaska

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Snowcapped Salmon Recipe
  • Prep: 15 min. Bake: 25 min.
  • Yield: 4 Servings
15 25 40

Ingredients

  • 1 tablespoon all-purpose flour
  • 4 salmon fillets (6 ounces each)
  • 2 egg whites
  • 1 cup mayonnaise
  • 1 teaspoon ground mustard
  • 1/4 cup grated Parmesan cheese

Directions

  • Sprinkle flour over salmon fillets. Place in a greased 11-in. x 7-in. baking dish. In a small bowl, beat egg whites until stiff peaks form. In another bowl, combine the mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 520 calories, 50 g fat (8 g saturated fat), 49 mg cholesterol, 446 mg sodium, 2 g carbohydrate, trace fiber, 13 g protein.

Originally published as Snowcapped Salmon in The Best of Country Cooking Annual 2005, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Snowcapped Salmon

Snowcapped Salmon Recipe

Snowcapped Salmon

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(1-5) of 5 reviews

Reviewed on May. 06, 2013 by christianna79

My husband and I love this recipe. I have made it with many types of fish and it is always good

Reviewed on Feb. 15, 2013 by Schroepfer5

Simple and yummy!

Reviewed on Dec. 21, 2012 by Francisca3032

I tried this one a while back and it took me forever to remember what it was called. The whole family loved this salmon. It just melted in the mouth. Love it!!!!

Reviewed on Oct. 17, 2012 by junglestar

I have made this twice and have gotten great reviews. It is so easy to make. Made it for my Mom and her home care person and they loved it! I will be making it again for company.

Reviewed on Nov. 29, 2009 by pastaman13

very good

 
 

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