Baked Deviled Salmon Fillets
|Salmon fillets/Orange roughy fillets / 1/4 pounds fresh / frozen salmon, swordfish / halibut steaks, 1 inch thick||1 1⁄2 Pound (Fresh / Frozen, 3/4 Inch Thick)|
|Cream cheese||4 Ounce, softened (1/2 Package)|
|Mayonnaise/Salad dressing||1 Tablespoon|
|Dry onion soup mix||1 1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Dried tarragon leaves||1⁄2 Teaspoon|
|Dijon style mustard||1⁄2 Teaspoon|
|Soft whole wheat bread crumbs||3⁄4 Cup (12 tbs)|
|Snipped fresh parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Thaw fish, if frozen.
Cut fish into 6 serving-size portions.
Arrange fish in single layer in greased shallow baking pan, turning under any thin edges of fillets so fish is a uniform thickness.
For topping: In small bowl combine cream cheese, mayonnaise, milk, onion soup mix, lemon juice, dried tarragon and Dijon mustard.
(Mixture may appear slightly lumpy.) Spread topping evenly over surface of fish.
Bake in preheated 450°F convection oven on rack #2 or #3 offset for 9 to 10 minutes for fillets, 13 to 15 minutes for steaks (or bake in preheated 450CF radiant bake oven 10 to 12 minutes for fillets, 14 to 16 minutes for steaks) or until fish almost flakes with a fork Meanwhile, for crumbs: In small bowl combine bread crumbs, parsley, Parmesan cheese and paprika.
Sprinkle crumbs over fish.
Bake 2 to 3 minutes more or until crumbs are golden and fish just flakes easily with a fork.
Garnish with lemon twists and tarragon sprigs, if desired.