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6. Alaska Sockeye Salmon, baked whole, Flathead Syle
Tribal Affiliation: St. Ignatius, MT. Salish Indian from Flathead Reservation. Parents were Sidney & Tudy Roullier
Orgin of Recipe: Copper Center, Alaska
Type of Dish: Today’s Native Dishes
1/2 cup real mayonnaise
1 thinly sliced onion
1/2 cup sour cream
2 thinly sliced lemons
1/2 cup Parmesan Cheese
1 Tbs. Lemon pepper
1 Tbs. Curry powder
1 Tbs. Onion salt
Ground Black Pepper
Dress and clean freshly caught sockeye salmon (or any type whole fish), fins and head removed.
Set oven at 360 degrees.
Wash fish thoroughly and pat partially dry with paper towels. Sprinkle with sea salt and pepper on outside and in cavity. Cover fish on outside and inside with onions and lemons.
Mix rest of ingredients together. Mixture will be a yellowish color and medium thick. Spread the mixture gently over the upper side of the fish, from neck to lower fin. Push back into place the onions and lemons, if needed to do so.
Place fish in baking dish and bake for 30-40 minutes, or when flaky when pierced by fork in the most fleshy part of fish.
Remove from oven and place on platter. Serve by slicing through backbone, and enjoy a whole new taste. This recipe is also delicious on fresh halibut cheeks, too.
When you become familiar with the recipe and it’s taste, you can add or delete ingredients as you see fit. Remember though, mayonnaise helps to keep the fish moist during cooking, since it has oil in it.