1 pound salmon, cut into thin strips
4 slices dry bread crumbs
1/3 cup olive oil
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
8 slices fresh, cooked, macaroni
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/8 cup chopped green bell pepper
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon white sugar
1 pinch garlic powder
1 pinch crushed red pepper flakes
1/8 teaspoon dried basil
1 teaspoon dried rosemary
1/8 teaspoon paprika
1/8 teaspoon dried thyme
1 teaspoon dried basil
1/8 teaspoon dry mustard
Remove fat cap from salmon. In a small bowl, mix olive oil, onion, carrot, green peppers, macaroni, onion halves, bell peppers, oregano, basil, rosemary, dill weed, salt, white sugar, garlic powder, red pepper flakes, basil, rosemary, paprika, thyme and garlic powder. Cover and refrigerate for at least 1 hour.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place salmon fillets on bread crumb mixture, seam sides down. Add olive oil, onion, carrot and green peppers. Place dish in a roasting pan; drizzle with olive oil mixture. Pour with oyster sauce.
Bake fillets in preheated oven for about 30 minutes, turning once. Remove foil before serving.
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