Rainbowed Salmon
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
2 people added this to their Recipe Box
This recipe makes 8 servings
- Preparation time: 20 minutes
Most people find Salmon dry and fishy tasting. I made up this recipe a long time ago, since I am one of those people. This salmon recipe is juicy and very tasty. It is easy, inexpensive and an nutritious meal to serve to guests.
Ingredients
- 728 g salmon , any type728 g salmon, any type
- 1 medium red tomato , thinly sliced (rings)1 medium red tomato, thinly sliced (rings)
- 1 medium green tomato , thinly sliced (rings)1 medium green tomato, thinly sliced (rings)
- 1 large purple onion , thinly sliced (rings)1 large purple onion, thinly sliced (rings)
- 2 celery stalks , cut thin on angle2 celery stalks, cut thin on angle
- 1/2 lemon 1/2 lemon
- 1 tsp cracked pepper 1 tsp cracked pepper
- 1 tsp salt 1 tsp salt
- 1 tbsp fresh basil , chopped1 tbsp fresh basil, chopped
- 1-1/2 cups cream , (can be substituted with milk for low fat)1-1/2 cups cream, (can be substituted with milk for low fat)
- 2 tbsp chicken bouillon , or 2 cubes2 tbsp chicken bouillon, or 2 cubes
Preparation
Rince Salmon under cold water and place skin side down in roasting pan or any pan 10x14 or bigger. Place tomatoes on top while alternating colors. Place sliced onions on top of tomatoes and same with celery, spreading them to cover all of the salmon. Spinkle salt, pepper and basil, squeeze the lemon on top of all ingredients. Put lid or cover tightly with foil. Cook for 1 hour or until centre of the salmon reaches 170F. Once the contents are cooked, drain the liqid carefully into a sauce pan. Place on burner, bring to a boil,add chicken bouillon, stir, then add cream, cook for 1 minute then remove from heat. If using milk, add 3 tblps of Corn Starch to the milk and stir well before adding to the sauce. Cook until thickened, app. 3 minutes. Cut the fish in 8 pieces, use spatula when lifting onto plate, ensuring to keep the vegetables on top of the fish. Pour the sauce on top of each individual serving of fish. Goes well with rice or any type of potato.
Additional information : Contest recipe category: Fish and Shellfish
Source : eldorado
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