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Planked Salmon with Aioli

"Paint" the salmon with garlic mayonnaise before cooking to keep the fish moist and flavorful. Timing the doneness depends on the thickness of the fish.

2 pounds salmon fillet, skinned, at room temperature
1 tablespoon olive or vegetable oil
3/4 cup mayonnaise (Hellman's is fine)
2 cloves garlic, put through a press
1 chopped scallion
1 tablespoon parsley
A few shakes of hot pepper sauce
Juice of 1/2 lime
Salt to taste

Cut the salmon into serving pieces. Season the plank with the oil, rubbing it into the surface and wiping off the excess with a paper towel.

Adjust the oven rack to a medium-to-upper position. Place the plank on a baking tray and place in a cold oven.

Set the oven to bake at 350 degrees and preheat for 15 minutes.

Combine the mayonnaise with the remaining ingredients. Place the skinned side of the fish pieces down, that is, the darker side where the skin used to be. Spread the mayonnaise mixture over the top and sides of the salmon.

Remove the plank from the oven. Place the coated fish on the plank, touching up any places that need more mayo.

Return the pan and fish to the oven. Bake for 18 to 20 minutes, or until done and the coating is beginning to brown. Serves 2.

Note: If there are leftovers, mash the salmon coarsely, add bread crumbs, an egg, minced chives, hot sauce and adjust the seasonings. Pat the mixture into ovals or rounds, saute in butter or olive oil and serve the patties as is or on a toasted bun.

Thursday, January 11, 2001



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