| Ingredient | ULF # | Portion |
|---|---|---|
| Ocean Horizon’s IW Boneless Skinless Wild Alaskan Keta Salmon | 640431 | 1 ea. |
| Flav R Pac Malibu Classic Vegetable Blend | 760793 | 1 cup |
| InHarvest Wild Ruby Blend Rice | 381624 | 1/2 cup |
| Creamy Dill Mayonnaise | Ingredients Below | 1/4 cup |
| Hellmann’s Mayonnaise | 273904 | 1.5 cups |
| Red Gold Yellow Mustard Jug w/ Pump | 232786 | 1/2 cup |
| Baron Spices Whole Thyme Leaves Herb | 280954 | 1 tsp. |
| Baron Spices Ground Oregano | 290888 | 1 tsp. |
| Baron Spices Basil Leaves Herb | 290806 | 1 tsp. |
| Baron Spices Dill Weed Herb | 290840 | 2 tsp. |
In a bowl, blend all sauce ingredients together. (Yield 2 Cups)
Spread creamy dill mayonnaise evenly over salmon filet, bake at 400°F until topping is browned and salmon flakes easily. Serve with ruby wild rice blend and Malibu vegetables.
