Best Baked Salmon Ever!

Don't really know if this is true but if you come up with a better name let me know.

Big chunk of salmon (with skin is ok. I think one piece is better than lots of pieces.)

Mr. Yoshida's Gourmet Sauce (I get it at Costco in CA but Krista and Miriam used teriyaki sauce instead and thought it was ok)

furikake (Japanese sprinkle stuff you put on top of rice- any kind you like)

wasabe mayonnaise (this is essential! unless you loathe wasabe... :>( )

Oven at 350F

Pick the baking pan to fit your piece of fish. For a really long piece of fish I use my rimmed sheet pan. Watch out for sauce spillage when removing from the oven.

Pour Mr. Yo's sauce into the pan. Cover the bottom with the sauce.

Place washed and dried fish into pan on top of the sauce.

Dot with wasabe mayonnaise

Sprinkle furikake all over the top of the fish.

Using a chopstick, poke holes all over the fish.

Bake about 30 min, until flaky and a good "salmon pink" color.

People really seem to like this dish, and it's easy so it's great to wow the guests, providing the salmon isn't too expensive, of course!

diana

Parmesan Broiled Tilapia

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

**For a little added spice, I put some cheyenne pepper in it**

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Submitted by: Miriam Pinnow