Baking

My mother-in-law used to make the best baked salmon. I can't remember how she discovered the recipe that called for mayo blended with sour cream, but she was quite excited about it. So it makes even more flavor sense to use an aioli in place of the mayo. The salmon remains incredibly moist and tender. If you are lucky enough to have preserved lemons then use those in place of the lemon zest. This recipe can be easily halved. I would suggest serving this on a bed of wilted spinach with a side of mashed sweet potatoes.

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