Baked Alaskan Salmon Homesteader-Style Recipe
Ingredients
| 1 whole drawn salmon or substitute (2 1/4 lbs.), head removed | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 1/2 cups reduced-calorie mayonnaise | ||
| Onions | 1 Cup (16 tbs), finley chopped | |
| Green pepper | 1/2 Cup (16 tbs), finely chopped | |
| Pepper red | 1/2 Cup (16 tbs), finely chopped | |
| Packed brown sugar | 2/3 Cup (16 tbs) | |
| 1/3 cup pickle relish | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1 teaspoon red pepper sauce | ||
Directions
Heat oven to 325°F.
Sprinkle cavity evenly with salt and pepper.
Cut 20 x 18-inch sheet of heavy-duty foil.
Place in 13 x 9-inch baking dish, with ends hanging over.
Place salmon in dish.
Set aside.
In medium mixing bowl, combine remaining ingredients.
Spoon some of mixture into cavity of fish.
Spoon remaining mixture evenly over fish.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Bake for 1 hour to 1 hour 15 minutes, or until fish begins to flake when fork is inserted at backbone in thickest part of fish.
Sprinkle cavity evenly with salt and pepper.
Cut 20 x 18-inch sheet of heavy-duty foil.
Place in 13 x 9-inch baking dish, with ends hanging over.
Place salmon in dish.
Set aside.
In medium mixing bowl, combine remaining ingredients.
Spoon some of mixture into cavity of fish.
Spoon remaining mixture evenly over fish.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Bake for 1 hour to 1 hour 15 minutes, or until fish begins to flake when fork is inserted at backbone in thickest part of fish.
Chef
