This week on Pepper, we’re showcasing a lineup of army-sized dishes for your fancy holiday parties and potluck dinners. Starting with this Baked Salmon with a fancy-sounding Parmesan-Romano Cheese crust.
You can never go wrong with Baked Salmon. In most get-togethers, it’s one of those few dishes that everyone shies to take a bite of at first, but is instantly wiped out within 15-20 minutes. The crisp Parmesan-Romano cheese topping is a fantastic welcome to the flaky, soft salmon that lies underneath. Pair it with a bunch of simple blanched-and-salted asparagus spears and squash, and you have a winner winner Christmas dinner on your pyrex dish.
Another option that you can do with the salmon is to replace the blanched veggies with a container of homemade pesto to add a nice nutty finish. But regardless of which topping combination you choose, this dish of fish is sure to please a crowd of hungry humans.
Ingredients
Salmon:
- 1800-g salmon fillet skin on
- Salt and pepper
- 1 lemon
- 2-3 tbsp grated Parmesan cheese
Romano Cheese Topping:
- 2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 cup Romano cheese
- 3/4 tsp salt
- 1/2 tsp sugar
Procedure for the Romano Cheese Topping
- Melt butter in pan and add in flour.
- Cook for 2-3 minutes.
- Slowly pour in milk mixture into the pan while whisking constantly.
- Wait for it to boil.
- Season with salt and sugar.
- Turn off fire and mix in cheese.
- Set aside to cool.
Procedure for the Baked Salmon
- Clean fish well and pat dry.
- Season with salt and pepper.
- Squeeze lemon juice all around the fillet to remove fishy aftertaste.
- Spread topping all over salmon fillet.
- Sprinkle with parmesan cheese on top.
- Bake in preheated 400 degrees Fahrenheit oven for 15 minutes or until cooked.
- Serve with blanched then salted vegetable mix.
Comments
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http://www.facebook.com/angelixiouszz ZAngel Rodriguez
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http://twitter.com/dailymargherita Agnes Sanchez
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