CREAMY BAKED SALMON

Ingredients:

1 (1kg)	slab	salmon fillet/loin
1/8	tsp	pepper
4	cloves	garlic, finely crushed into a paste
1 (470 mL)	pack	MAGNOLIA REAL MAYONNAISE
1/2	pack	cream of mushroom powdered soup mix, solids sifted out
1 (2 g)	tbsp	snipped parsley
1 (160 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

Pat dry salmon and rub with pepper and garlic.
Cover generously with mayonnaise and then sprinkle or sift soup mix all over until well covered.
Bake in a preheated oven set to 300oF for 40 minutes or until crust forms and becomes golden brown in color.
Combine cheese and parsley. Put out salmon from oven and top evenly with cheese-parsley mixture. Bake again just until cheese melts, about 3 minutes.

Makes 8 servings

(Yield: 1 slab/ 1 slice per serving)

Tip/s:

Fresh fish should have firm and shiny flesh, that springs back when pressed.
Substitute cream of mushroom powdered soup mix with cream of corn.
Use a sieve to sift cream of mushroom soup powder evenly on mayo surface.
Serve with sautéed veggies on the side.
For ease in handling, quickly freeze Quickmelt cheese before grating.

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.