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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Italian Salmon
Contributed by:
  • 1 Alaskan wild salmon
  • 3 TBS olive oil
  • 1â�„4 cup pesto sauce
  • 1 bottle Italian dressing
  • 2 TBS dill weed seasoning
  • 1 TBS chopped garlic
  • 1â�„4 cup salad seasoning
Grease a 9 x 13 dish with olive oil and set aside. Cut the salmon into small portions. Combine salad seasoning, dill weed and garlic into a small bowl. Smother the mixture over the salmon. Pour the dressing and pesto sauce into a large plastic zippered bag and make sure it is well-mixed. Put salmon in bag and let stand for about 1 hour. Then put the salmon in a glass baking dish. Pour the leftover mixture over top of the salmon. Bake it in the oven at 350 degrees for 1 hour and 30 minutes. Top with pasta salad, if desired. Can also be grilled.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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