Salmon Dinner al la Babcock

[Grampa & Gramma]

Salmon Dinner al la Babcock

Prepare a baking pan by covering it with a generous sheet of aluminum foil.
Turn up the edges a little and put in several tablespoons or so of lemon juice.
Get a large fillet of skinless salmon and cut into serving-size pieces.
Assemble the pieces closely on the foil to recreate the fillet’s original shape.
(You could cook the salmon whole but it is then harder to cut into serving pieces.)
Coat the salmon with a modest to thin layer of mayonnaise.
Sprinkle with chopped, fresh (or dried) dill, a sea food seasoning of your choice
(We use Johnny’s), and a modest amount of shredded parmesan cheese.
Sprinkle paprika over the salmon.
Cover the salmon with another sheet of foil and fold and seal well all edges.
Bake in a hot oven (400F) for about 20 minutes. As the time gets close, check the foil envelope – if it swells up it means the lemon and other juices are boiling, then it is done so remove it from the oven.
When ready to serve, open the envelope and serve.

We usually serve our salmon with Julia Child’s rice pilaf and our home-made tarter sauce:
4 parts mayonnaise
1 part finely diced red onion
1 part sweet pickle relish
Some lemon juice
Parsley and dill (for both flavor and color)
A few dashes of your seafood seasoning

Russ and Judy Babcock
2/15/12