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Meats & Main Dishes
Vickie's Country Salmon
I've never been one for fish. But a friend of mine invited me to a special dinner where her husband was going to grill salmon steaks. He used traditional butter and lemon to saute the salmon. One thing I don't like, is lemon. But during dinner I dropped a piece of salmon in my salad, which was lightly draped in Ranch dressing. Oh man, did it greatly improve the fish! The following week I tried a new concoction on my husband and it has become one of his favorite main dishes.
Preparation Time: 45 minutes
Serves: Varies
  • Salmon - thawed
    Best when fresh from the meat/fish section of your grocery store.
    Choose your size. You can use individual salmon steaks (about 3"x5") to a full salmon filet.
  • Ranch Dressing
  • Pre-heat oven to 350° F
  • Measure and cut a slice of aluminum foil, to make a pouch large enough to enclose the fish inside.
  • Place the bottom half of the foil on a cookie sheet.
  • Lightly butter the bottom half of the aluminum foil to keep the skin of your fish from sticking.
  • Place your fish on the foil and cover with Ranch dressing. Be generous!
  • Place a few toothpicks in the fish to help hold the top half of the foil off the top of the fish.
  • Fold the top half of the foil over the fish and fold the open sides together to make a closed pouch.
  • Place cookie sheet with your fish in the oven.
  • Bake for 30 minutes.
  • Be careful when opening the foil pouch, the steam will be HOT.
  • Serve hot with Herb Potato Wedges and your favorite veggies or salad.
  • You can use varying cream dressings. But Ranch works best.
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