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What’s great about this soft, baked fish is that it is mild in flavor, yet hearty and filling at the same time. Use either mayonnaise or sour cream, whichever you prefer; they’re equally delicious.
6 2-inch (5-cm) salmon fillets, rinsed and patted dry
1 tablespoon lemon juice
salt, for sprinkling
pepper, for sprinkling
onion powder, to taste
3 tablepoons Gefen Mayonnaise or sour cream
3 medium cooked potatoes, cut into 1/4-inch (.7-centimeter) slices
Gefen Paprika, for sprinkling
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place salmon in a greased 9- x 13-inch (20- x 30-centimeter) baking pan. Sprinkle fillets with lemon juice and seasonings.
Spread a thin layer of mayonnaise or sour cream over fish. Layer with baked potato slices, overlapping slightly to cover fish. Sprinkle with paprika and spray with cooking spray (or drizzle with oil).
Bake covered for 20 minutes. Uncover and bake for an additional 10 minutes. Serve warm or cold.
Photography by Hudi GreenbergerStyling by Janine Kalesis
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