When, I went to make two salmon fillets, I didn’t have a plan which means, no recipe in mind. I had some non dairy whipped topping that I wanted to finish and these days, I seem to be using up, anything that is not brand new.
What an amazing moment, when I looked into my refrigerator and it looked half empty. I hate a cluttered refrigerator but mine is that way, most of the time. That is because of the leftovers. There is always a little left and it usually sits and does not get eaten. Despite that, we hope we will make it disappear, until the moment, it gets thrown out. It hurts to throw out food.
From the refrigerator, we look at the cabinets. Another puzzle is how I have so many cans when I don’t use cans for anything except pumpkin, beans and diced tomatoes and I guess a can of this and a can of that. It is the this and that, that take up the room. I love by baking cabinet but it is filled with so much. I stand there and stare and wonder how long, I have some of the items, looking so tempting and not being used. Each is waiting for a special occasion to be taken down.
Rather than go on about each cabinet, one day, I will take photos. I would rather share my salmon with you.
Creamy Onion- Garlic Salmon
2 salmon fillets, skinless
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 small onion, chopped
1/4 cup non dairy whipped topping
1 tablespoon fresh dill
This is easy to do. I am almost ashamed to share the directions.
Preheat oven to 350 degrees F.
Chop onions and put aside.
Pour non dairy whipped topping into a baking dish, big enough to hold two pieces of salmon. Place fillets on top of cream, turning them over once. Shake garlic powder, paprika and white pepper over salmon
Top with chopped onion.
Bake at 350 degrees for 20 minutes.
Remove from oven and sprinkle with chopped dill for garnish.