Baked salmon with buttered vegetables
A couple of weekends ago, my mother-in-law celebrated her 83rd birthday and there was a potluck dinner affair. I brought a large tray of pastel del pollo, there were rice noodles, fish, lasagna, camaron rebosado and a tray of baked salmon ordered from Conti’s (below, left). Salmon is my favorite fish and, baked a la Conti’s, it was even more delicious than usual — buttered, topped with a slightly crusty cheese mixture and surrounded by vegetables. I decided I’d try to make my own version and the result (below, right), while not exactly the same, is something to be proud of.
Granted that with the price of salmon, this baked salmon with buttered vegetables probably isn’t something my family can enjoy more than a couple of times each month. But if I were to draw up a list of dishes for special occasions, dishes that require little preparation but strong in taste, textures and visual appeal, this baked salmon with buttered vegetables would be high on the list.
Serves 4 to 6.
Ingredients:
day-old pan de sal, finely chopped to make coarse bread crumbs
1/4 c. of butter
500 g. of salmon fillet
salt
pepper
3 c. of frozen mixed carrots, peas and corn, thawed
1 c. of grated cheese (I used sharp cheddar)
Preheat the oven to 400oF.
Melt half of the butter in a pan. Add the bread crumbs and fry gently, stirring, just until lightly browned. Transfer to a plate.
Melt the remaining butter in the pan. Gently place the salmon fillet in the pan and cook one side only for about four minutes or just until the lower half of the fillet turns opaque. Transfer the salmon to a baking tray.
In the remaining butter, pan fry the vegetables for about a minute. Arrange the vegetables around the salmon fillet in the baking tray.
Sprinkle the fish and vegetables with salt and pepper. Cover the fish with the grated cheese. Top with the bread crumbs. Bake for 5 to 6 minutes.
Allow the fish to rest for 5 minutes before cutting and serving.
Tagged: Birthdays & Parties, bread crumbs, carrots, cheese, Christmas & New Year, corn, green peas, Purely experimental, salmon
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Ms. Connie, what a coincidence!My brother-in-law held a small party yesterday and I was so impressed with his baked salmon with cheese and herbs. What more if it was topped with veggies too, like your version.
Herbs sound good! I’ll add some next time. Thanks.
i love conti’s baked salmon too!!! thanks for this recipe!
Baked salmon!!! Sarap nyan
Eto naman version ko: http://foodblog.ph/?p=213
Meron mayonnaise akin… I can’t find the original recipe, pero may mga tinanggal akong ingredients na di ko type sa mga baked salmon recipes na nakita ko sa Net :p
Try ko nga etong iyo. Mukhang di nakakaumay! Ok naman yung experiment namin, medyo nakakaumay lang. Nasobrahan ko ata ng mayonnaise
i like conti’s baked salmon too! try the combination of mayo,garlic,cream cheese,parmesan cheese, salt and pepper for the topping, yum!
Hmmmm… I still have a piece of salmon in the freezer. I think I’ll use the mayo-cream cheese combo on it tonight.
miss connie may iba pa bang fish na pede?
Well, any firm fleshy fish can be cooked this way but it won’t taste like salmon of course.
Connie,
I made this tonight – turned out well; I love salmon and the mixed veggies were good along side. Thank you.
I brown my salmon in butter on an oven ready saute pan and then apply any salad dressing or dijon mustard on the meat side and I add crushed potato chips to stick to the meat side and stick under the broiler for four minutes. The potato chips adds a delicious potato flavor that goes well with salmon. I prefer my salmon flesh just medium rare.
Followed the recipe word for word. Turned out to be the best salmon recipe i had ever cooked. Had comapny for dinner and served this with some leftover turkey/sourcream enchilada and some green mango/tomato/cilantro/onion salsa on the side. My son’s girlfriend was so impressed she ask for a small piece to take home so her Mom can taste the salmon. I gave all the credit to you,Ms Connie and your website. You have a good number of fans here at work and we all get to discuss the new recipes and the ones that we have tried. Again, thank you very much for such a wonderful gift- your sharing your love for cooking to us.
Thanks for the feedback, Ruth. If only salmon weren’t so expensive, I’d experiment with even more salmon recipes.
I also buy the belly part of the salmon at the Asian store. They call it trimmings- usually $3.99/lb and use this to cook sinigang and paksiw with ampalaya and eggplant. The baked salmon cost me $17.35 for almost 4 lbs of fresh beautiful boneless skinless salmon from Costco plus $3.00 for the mixed vegetables. Not bad for a main dish for a company of 10 who really really enjoyed it. Try serving it with the mango salsa. It goes real well with the fish. Next year, I am planning on visiting my Mom in Silang, Cavite. God willing, i would like to bring you a couple boxes of smoked salmon fron Canada or if i can send them thru some balikbayans and my sister can just LBC it to you, it will be faster. we’ll see. Just like you i greww up in Bulacan watching my paternal grandmother cook everything from scratch and come up with some out of this world dishes using native ingredients. My aunts try to cook those dishes but they never come out the same. When i came to the states and can afford to buy the ingredients i can only read about in recipe books i thought i got it made but a lot of times my tastebuds still bring me back the cravings of the childhood foods my grandma used to cook. My goal is to try to re- create them -recipe by recipe until i can close my eyes and say “yes, this is how grandma made it”. She used to ask me every birthday what i would her to cook for me and always the same answer- palabok and bilo-bilo. She passed away when i was 12 and there has been a great big empty plce in my heart since then. Ms Connie , sorry for the trip to memory lane.
It’s okay. Anything about salmon sounds poetic anyway. hehehehe
Hi Ms. Connie!
Would just like to ask if Sage & Onion Stuffing can be used instead of bread crumbs? Thanks!
Never tried it so I can’t make a guess.