This was an easy, elegant and excellent recipe - used with a fresh side (fillet) of a wild Alaskan salmon. I just made a couple of changes. Cooked the fish at 375. I used less butter, and made it a combination of butter and olive oil. I omitted the garlic powder - just didn't have it. What I really liked was substituting fresh dill for the dried. After I baked the fish for 15 minutes, I removed it, basted it, and sprinkled it with finely chopped fresh dill, before cooking the remaining time. Serve with lemon wedges. (Went nicely with quinoa pilaf, and an excellent green beans amandine with sliced red pepper that I found at food.com.)
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This was an easy, elegant and excellent recipe - used with a fresh side (fillet) of a wild...