|Ingredients:||1 11-inch length of whole salmon body|
6 ears of corn
1/2 stick butter, melted
3 tablespoons lemon juice
1/2 cup sliced onion
1/2 lemon, sliced
|Instructions:||Place husked corn in bottom of dutch oven to cover bottom.|
Shake seasoned salt inside salmon.
Lay alternating slices of onion and lemon inside the salmon.
Pour 1 cup water into the D.O.
Lay salmon on corn cobs.
Mix butter and lemon juice and baste top of salmon.
Bake for 15 minutes at 350 degrees.
Sprinkle parmesan cheese on top of salmon.
Bake for another 15 minutes, or until salmon flakes and is no longer translucent.
Serve with rice, noodles, or couscous.