Whenever I have a get together…this SALMON dish is usually on my menu. It is the easiest to make and YET it taste so GOOOOD!!! I think its the MAYO sauce…that you use to spread on the toast. This dish can serve a lot of people. I usually make this dish and a cheese charcuterie board for my parties.
1 slab of salmon (3 lbs)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cracked black pepper
2 tablespoon chopped parsley
1 pack of bread (Pepperidge Farm) VERY THIN
2 cup Hellman Mayonnaise
1 container anchovy
2 tablespoon finely chopped parsley
To make the SALMON
Preheat oven to 425 degree F.
Make sure that the salmon is dry (take a piece of paper towel and blot dry). Season the salmon with the salt, garlic powder, and cracked black pepper. Place the dry slab of salmon on a lightly grease baking pan/sheet ( I cover the baking pan/sheet with some foil…this makes it easy to clean). Place the prepared salmon in the oven and bake for 12 minutes. Take the salmon out the oven and transfer to a nice platter or dish. Garnish with chopped parsley.
To make the TOAST…cut the bead at an angle and put a little olive oil on the toast …place the bread on a baking sheet in a single layer and place the pan in the oven and bake for 15-20 minutes at 350 degree.
To make the DIP…use 2 cup of HELLMANS mayonnaise and 1 container of anchovy ..finely chopped the anchovy into little pieces…then add 2 tablespoon of finely chopped parsley. Mix really well. The anchovy makes the dip salty so no need to add any salt to the dip. Don’t worry if you get some of the oil from the anchovy into the dip. I usually add a few drop in the mayo. It gives it that EXTRA creamy taste.
I love to serve this dish on a wooden board..and cut the salmon in half with a fork…don’t use a knife. Making this dish look rustic 😉 You can use wheat or white bread…I HAVE used both wheat and white bread and they both taste very good and you can’t even tell the difference between the two.