Dinner doesn't get much easier than it does with this lovely main course. The sauce comes together in a snap and complements the salmon nicely.—Janet Ryan, Thornton, Colorado
- 2 salmon fillets (6 ounces each)
- 1/3 cup mayonnaise
- 1-1/2 teaspoons milk
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon dill weed
- 1 plum tomato, diced
- Place the salmon in a small greased baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the mayonnaise, milk, lemon-pepper and dill; stir in tomato. Spoon over salmon. Bake 5 minutes longer or until heated through. Yield: 2 servings.
Originally published as Salmon with Tomato-Dill Sauce in Reminisce Extra December 2005, p 52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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