A Secret Family Recipe

***Well, it isn't really secret (if it was, why would I mention it?), and it didn't really orginate from my family. We have some friends from Germany, and this recipe came from them...Now, where was I?***

Ah yes. The Secret Family Recipe. One of our fav dishes is the teriyaki salmon, which is odd, now that I think about it, as there is no teriyaki involved... Anyway. I was telling Lisa about it a while a go, and she called me yesterday to say she was making salmon, and wanted to give mine a try! It was such a hit at her house, she suggested I share it here. So here you go! Let me know what you think, and please tell me if you make it at home! (Oh, I am NOT a chef. I don't even really like to cook. You have been warned!)

Ingredients needed:

Salmon

Mayo
Soy Sauce

(Yes, thats really it)

• Preheat your oven to 350.
• Take a cake pan or broiler pan and line in tin foil. This makes for much easier clean up.
• Place Salmon on tin foil, skin side down.

• Put some mayo in a small mixing bowl. Its tough to tell you how much, because it really depends on the size of your salmon. And honestly, I have never measured. Eyeball so that there is enough mayo to cover your whole fish evenly. We'll want about 1/4 inch of yummy goodness on there.
• 
• Add some soy sauce to the mayo. We'll just keep adding a little more at a time. We want our mixture to be the color of a light brown egg. Trust me, you'll need more than you think you will.
• 
• 
It kinda looks like drowned tofu, doesn't it? Don't worry, keep mixing, it gets better.

This looks much better, doesn't it? The color looks way off, thats my camera. But its a light beige brown.
• Now, pour your Mayo Mix onto your fish. A rubber spatula works fantastically. We want it evenly covered, and I like to make sure its really buried. Don't go overboard here. There is such a thing as too much mayo. If it gets too thick, it won't brown right. But you've got a lot of wiggle room.

• Now pop that sucker in your oven for 20-25 mintues. The topping will bubble and brown. It starts to look carmelized. It should flake apart when you cut it open. I like to use a spatula.
• 
• Yummy!

And you're done! I like to have rice and broccoli with mine, but its really up to you!

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