2 lb. skinless salmon fillets
1/2 c. finely diced tomatoes
1/2 c. finely diced zucchini
3 Tbsp. butter
2 Tbsp. minced onions
1 c. shredded Swiss cheese
Rinse salmon; pat dry. Cut fillets into 6 equal por-
tions. Place in single layer in buttered baking dish. Sprin-
kle with salt, pepper, tomato and zucchini. Melt butter in
small skillet; saute onion until golden brown. Pour onions and
butter over vegetables; bake in 425 degrees oven until fish is trans-
lucent in thickest part. Remove from oven; sprinkle with
cheese. Bake 4-inches from heat until cheese is melted and
salmon is opaque and flakes easily.
Bear Lake isn't known for salmon, but does have some
great carp. The muddy flavor can be eliminated by skinning the
carp and soaking in lightly salted water for 3 to 4 hours.
Then substitute for salmon in the recipe "Salmon Jardiniere".
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