With this new iteration of “Yo Mamma’s fudge,” you can become a genuine “Christmas Tree Hugger.” This delicious dessert is just another excuse to keep the decorations up all year long because of its incredibly smooth and creamy smoothness, acidic and tangy dried cranberries with a cherry taste, and the soft crunch of the whole cashews. All year long, Happy Holidays!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ⅓ cup oyster sauce
- ⅓ cup creamy salad dressing (e.g. Miracle Whip)
- 2 pounds spring salmon fillets
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish.
- Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.
Reviews
Very easy and very tasty! I will make this again and again.
The salmon I used was 1 pound, 2″ thick. I cut it in half. I used 1/4 cup of each of the sauce ingredients and used only half of that to coat both sides. IT WAS FABULOUS!!! The sauce didn’t overpower the salmon one bit! The salmon was luscious and moist. My sweet hub even liked it! Every other attempt at baking salmon it turned out tasteless and dry. He was not keen for me to make salmon ever again! I prefer it raw…he doesn’t like it that way either! This is a definate make again soon recipe!!! Sweet hub agrees!!! To those who didn’t like it, try again, use way less sauce…just sayin…
So easy! The sauce does overpower the fish, but I make lighter salmon recipes so often that this is a welcome change. I eat it with plain white rice, which balances the strong flavor of the sauce.
Not great flavour- overpowered the salmon.
This was okay. I normally enjoy Miracle Whip but found it made the salmon too sweet for my taste. I ended up scraping off all of the marinade before serving this for dinner.