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Salmon with Creamy Horseradish Sauce
Ingredients:
1 whole salmon fillet (approx. 2 lb.), skin on
1 Tbsp. lemon-pepper seasoning
Zest of one lemon
1 tsp. onion powder
1 tsp. salt
Creamy Horseradish Sauce:
1 Tbsp. finely chopped green onion
1 tsp. lemon juice
1 Tbsp. prepared horseradish
½ cup sour cream
Instructions:
• Preheat oven for 10 minutes at 330° F with both heating elements and convection
fan on.
• Line baking pan with heavy-duty foil; grease lightly. Place salmon skin-side down
on foil. Sprinkle with lemon-pepper, lemon zest, onion powder and salt.
• Top with onion, lemon slices and parsley. Dot with butter. Fold foil around salm-
on; seal tightly.
• Bake in preheated oven for 20 minutes, with convection fan on. Open foil carefully,
allowing steam to escape. Broil 4–6" from the heat for 8–12 minutes or until the
fish flakes easily with a fork.
• Combine the sauce ingredients. Serve with salmon.
Yield: 6 servings
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Recipes
1 small onion, sliced & separated into rings
1 lemon, sliced into 8 thin slices
¼ cup chopped Italian parsley
1 stick of butter, cubed
¼ cup mayonnaise
¾ tsp. fresh chopped dill
¼ tsp. garlic powder
Salt and pepper to taste
Wards.com
Potato Chip Ranch Chicken Recipe
Ingredients:
½ cup olive oil
1 cup crushed potato chips (any flavor)
1 cup Parmesan cheese, grated
Instructions:
• Preheat oven for 10 minutes at 350° F with both heating elements on and the
convection fan off.
• Place olive oil in shallow container. In another container, combine potato chips,
Parmesan cheese, garlic powder and ranch dressing mix.
• Dip chicken in the olive oil and then roll in potato chip mixture.
• Place chicken on a foil-lined tray and bake in preheated oven, uncovered for
45 minutes or until internal temperature of chicken is 165° F, as measured with
a meat thermometer.
Yield: 4 servings
Hasselback Potatoes
Ingredients:
1 stick of butter, softened
¼ cup olive oil
¼ cup chives, finely minced
¼ cup dill, finely chopped
Instructions:
• Preheat oven for 10 minutes at 420° F with both heating elements and convection
fan on.
• Stir together butter, olive oil, herbs, garlic powder, salt and pepper.
• Holding the potato between two wooden spoons or chopsticks, slice the potato
into thin slices, leaving ¼" at the bottom UNSLICED. The spoons/chopsticks
should help prevent you from slicing all the way through.
• Repeat with remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure
to get between all of the slices. Bake in preheated oven with convection fan on,
approximately 50–55 minutes, until tender and crunchy.
• Serve with any remaining butter mixture.
Yield: 4 servings
Recipes
1 Tbsp. garlic powder
1 envelope ranch salad dressing mix
4 chicken breasts, skinless and boneless
¼ cup parsley, finely chopped
1 Tbsp. garlic powder
Salt and pepper, to taste
4 medium russet potatoes, washed and
scrubbed
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