I took thawed salmon and sliced it down the middle and then slathered the inside with spicy and brown mustard and a piece of soft cooked bacon that had been previously baked. I coated the outside with a touch of olive oil to allow a generous helping of lemon pepper to stick to it. 350 for 15 minutes or until 145 with a meat thermometer.
On the side I heated a can of water packed corn with lemon juice, lemon pepper, some french sea salt, about a tablespoon of butter and about 3 tablespoons sour cream. After heating this up, I poured the sauce over the salmon with some of the corn and the rest of the corn to the side.
Joining the party was some toasted homemade Parmesan topped bread.
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