This recipe is very simple and delicious.
If serving this dish with white rice, cook the rice before starting this recipe. Couscous seasoned with salt, some lemon juice and olive oil would also be a good option to pair.
Here's a photo of most ingredients. Cheddar cheese was not used. Sometimes I pick some ingredients which are dropped from the recipe as I cook.
The list of ingredients follow:
-Salmon fillet without skin. Size doesn't matter. You can use just a small piece or the whole fillet as shown here.
-2 medium size yellow potatoes
-2 cans of Campbell's cream of mushroom
-1 can (4oz) sliced mushrooms. Fresh sliced mushroom is ok too.
-1/2 cup chopped parsley
-1/2 cup chopped green onions
-1/4 tea spoon rosemary
-1 table spoon minced garlic
-1 tea spoon garlic powder
-1 tea spoon onion powder
-2 table spoons of vegetable oil
-1/2 cup milk
-1/2 cup sherry
The Sherry gives a nice flavor to the sauce.
I like to crush my dry herbs as I cook, so I add a little amount of salt and the rosemary to a mortar and crush it fine.
Set oven to 400F and roast the salmon while you prepare the sauce. It should be cooked in 10 to 15min.
Cook for few minutes stirring constantly and turn heat off. Remove from the hot surface, then add the sherry, stirring to combine. Add salt to taste.
Salmon should be almost cooked, test with a fork. When cooked, it come off in flakes. if it is almost cooked, that is fine too. Also check the potatoes. Try one and check if it is cooked. It may be al dente, which is fine since all will be back to the oven. Don't turn off the oven yet.
Take it back to the oven and let it cook for 5 minutes. This should finish cooking the salmon and potatoes (if not yet 100% cooked).