Thursday, May 2, 2013

Salmon -with toast

1 loaf pepperidge fram very thin bread (cut into little triangle)
1 slab fresh salmon---

For the dip:
1 jar of Hellmann mayonnaise
fresh parsley
1 can anchovy

Seasoning for the salmon:
1 t garlic powder
1/2 t salt

Preheat oven to 350 
Has to be this brand because ...toast needs to be thin 
cut into triangle and place on a baking sheet..NO OIL NEEDED  

 Cut the bread into triangle shape 

Bake @ 350 for 30 minutes...half way into baking...flip the bread so the other side can get toasted 

1 small jar of Hellmann mayo 
1 can of anchovy--FINELY DICED 
1 bunch of fresh parsley--diced really fined 

mix all together....

Pat your salmon dry and grease the baking pan with a little olive oil 
season with garlic powder and salt...this is optional because the mayo spread is salty 

bake for 20 minutes @ 350 ...I like it kinda raw inside 

Garnish with some more chopped parsley 

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