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Experimenting with ratios May 12, 2008

Posted by life2d in main course.
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 I used to make this dish of baked salmon in sauce that we all loved. Then, one of the four of us had a change of taste and decided she won’t eat it ever again, so I stopped making it. Recently, it had been requested again by one of the fans, along with the suggestion of adding more vegetables than I usually do. I was all for the veggies except for the fact that my 9x13in baking dish can only hold so much. If you wanna add more of something you gotta take out something else. So, my Baked Salmon with Vegetables became

Baked Vegetables with Salmon:

2 servings of frozen salmon (I buy these from Costco in a bag of seven individually wrapped pieces)

1 large onion sliced

3 medium sized potatoes quartered

3 medium sized carrots cut into 2-3in chunks

3 giant white mushrooms cut into 2x2in pieces (about 12 pieces)

3 medium sized tomatoes cut in half

1-2 cups fresh baby spinach

1 can of condensed mushroom soup

seafood seasoning (I use the one from the Crab Pot Restaurant)



Cover bottom of baking dish in water.

Arrange the sliced onion in the middle.

Place the frozen salmon on top of the onion. Pour some water on the fish and sprinkle with seasoning then flip it over and do the same.

Arrange the rest of the vegetables around the salmon.

Mix the soup with some water and pour over everything, sprinkle some more seasoning over everything.

Place the spinach on top of everything and then the tomatoes.

Add more water, so that the liquid level is a little more than half.

Cover the dish with aluminum foil and bake in a pre-heated 425ºF oven for 60-70 minutes.

Serve it with bread to dip in the sauce or rice or couscous. Makes four servings.