Recipe of the Month

• 4 salmon fillets (about 4 ounces each), rinsed and patted dry
• 3 tablespoons light mayonnaise
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

• 6 ounces grape tomatoes
• 1/4 cup fresh basil
• 1 to 1 1/4 ounces sweet onion
• 1 tablespoon red wine vinegar

To prepare:

Preheat the oven to 375°F.

Lightly spray a shallow baking pan with cooking spray. Place the fish in the pan.

In a small bowl, stir together the remaining salmon ingredients. Lightly spread on each fillet.

Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.

Meanwhile, chop the tomatoes, basil, and onion. Put in a small bowl. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish.

Cook's Tip: Some produce areas indicate "sweet onions" and others specify certain types, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015. As the term indicates, these onions are less pungent than most other onions.