1.5 pound Salmon
1/3 cup Cinzano Bianco vermouth
1/3 cup Olive Oil
2/3 cup saute mushrooms with onions (Get recope in vegetable section)
1 medium size leak-sliced
3 cloves of garlic finely chopped
1/4 cup parsley
1/4 cup dill
1/2 medium size onion chopped
3 table spoon Mayonnaise (Kraft Mayo-Real recommended)
Salt and ground black pepper to taste
Preparation Time: 15 min
Cooking Time: 35-40 min
Washed salmon sprinkled with salt and black pepper place in Pyrox form 11x15.5 already greased by Olive Oil. Pour Cinzano vermouth and Olive Oil on top of salmon. Spread Mayo. Sprinkle with chopped garlic and onion. Spread mushrooms and then top with sliced leak. Cover with aluminum foil. Place dish in the oven. Cook covered approximately. 35-40 min at 350° F
For best results: marinate salmon at least 4 hours before cooking, but even better: overnight.
Serve with Cinzano Bianco and gourmet toast on a side. (Get recipe in Gourmet toasts and sandwiches Section).