300 gram fillet of Wild Coho Salmon
2 cloves garlic
1/4 cup chopped parsley
1/4 cup sun dried tomatoes in oil drained
2 TBS mayonnaise
2 Slices D'Italiano Thick Slice 100% whole wheat bread
Directions:
Preheat oven to 350C
Mince garlic cloves, add chopped parsley and sundried tomatoes to cutting board and chop all three ingredients until well blended. Place salmon fillet on oven safe pan and top with parsley/garlic/tomatoes mixture. Bake salmon 20 minutes until salmon is cooked through. Be sure to remove any skin and bones and when cooled from the salmon and place in a bowl along with the topping. Add the 2 TBS mayonnaise and mix up well. Spoon onto toasted whole wheat bread and enjoy. Delicious.