salmon with aioli

My recent blog on aioli generated more interest that usual. My cousin commented that aioli is “killer” on salmon. I don’t eat much salmon these days. It’s just too terribly rich for my stomach. But we had a piece in the freezer and I thought it would be worth the experiment.

Salmon with AioliI baked the salmon in our new toaster oven on the convection setting at 400 for about ten minutes. I coated it with the aioli and added another five.

It was excellent. Served with baked potato with all the trimmings, it made for a great Saturday dinner. And my stomach was perfectly happy with that small piece of salmon.

Thank you, Cousin!

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