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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SALMON-BAKED" "M" "2/19/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BAKED SALMON" "salmon baked with tomatoes, onions, spices, bread crumbs and oil"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Verly quick and tasty.
.PP
The flavors meld well.
Although the onions dominate,
the salmon taste yet manages to come through.
.PP
From http://www.geocities.com/Yosemite/9758/osal01.htm.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "shallow baking dish"
.sp
.IG "1.6 lb" "salmon filet,"
skin on
.IG "2 cloves" "garlic,"
chopped
.IG "1 tsp" "dried oregano"
.IG "" "salt, pepper"
to taste
.IG "1" "tomato,"
thinly sliced
.IG "1" "small onion,"
thinly sliced
.IG "2 Tbsp" "parsley,"
chopped
.IG "1/4 cup" "dried bread crumbs"
.IG "1 Tbsp" "olive oil"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Heat the oven to 450 F.
.SK 2
Oil the baking dish.
Place the salmon filet in the dish, skin side down.
Sprinkle with the oregano and garlic, and season well with
salt and pepper.
Layer with tomato slices, then with onion slices.
Sprinkle heavily with chopped parsley.
Mix bread crumbs with the oil,
and sprinkled on top of the dish.
.SK 3
Bake at 450 F for 15 to 25 minutes, or until the fish flakes easily.
Serve with white rice or a pilaf.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes preparation, about the same to cook.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
                                Baked salmon



   * 1 ts Oregano, dried
   * 2 cl Garlic; minced
   * Pepper to taste
   * 1 Tomatoes; thinly sliced
   * 1 sm Onions; thinly sliced
   * 2 tb Parsley; chopped
   * 1/4 c Dry bread crumbs
   * 1 tb Vegetable oil

Spray shallow baking pan with non-stick coating.

Place fish in baking pan  and sprinkle with oregano, garlic and pepper.

Layer with tomato, onion and parsley.

Mix bread crumbs with oil and sprinkle on top of fillets.

Bake at 450^ F. for 8 to 10 minutes or just until fish flakes easily

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