| Category: | Meat & Seafood | |
| Style: | Other |
Ingredients:
of course, some salmon
for the sauce:
(this would make 4 servings)
* 1 tablespoon butter
* 1 teaspoon garlic powder
* 1 tablespoon flour
* 1 cup milk
* 1/4 cup Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
Directions:
1. preheat oven to 350 degrees
2. put your salmon on a baking tray but first put an aluminum foil on top of the baking tray to make it easier to clean
3. bake for 15 minutes. meanwhile, prepare the sauce (see below)
4. after 15 minutes take the salmon out from the oven and take the salmon's skin off
5. using a spatula, cover the salmon with thin coating of our white sauce
6. put it back in the oven and bake for another 15 minutes
7. pour in 2-3 tablespoon of our white sauce (depending how sauce-greedy you are, lol) on top of the salmon before serving.
:: The white sauce ::
(also called mornay sauce)
1. Melt butter in a saucepan over medium-low heat
2. Stir in flour and continue stirring until it starts to bubble.
3. Gradually add milk, stirring constantly (to avoid clumping)
4. Add the remaining ingredients.
5. Continue stirring until we get the consistency we want (kind of like the mayonnaise)
Notes:
The sauce would start clumping after it cools down and you stop stirring. If you want to reuse the sauce make sure to heat it up first on low medium heat and stir constantly to "unclump" it.
Side Story:
Remember my baked salmon in teriyaki sauce ? This is another variation but we're not using teriyaki baste & glaze this time.
The procedure is kinda the same but this time we're not just opening a bottle of sauce, we're making our own sauce. Yeah, we need to flex those biceps and fingers, haha. Ready?
of course, some salmon
for the sauce:
(this would make 4 servings)
* 1 tablespoon butter
* 1 teaspoon garlic powder
* 1 tablespoon flour
* 1 cup milk
* 1/4 cup Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
Directions:
1. preheat oven to 350 degrees
2. put your salmon on a baking tray but first put an aluminum foil on top of the baking tray to make it easier to clean
3. bake for 15 minutes. meanwhile, prepare the sauce (see below)
4. after 15 minutes take the salmon out from the oven and take the salmon's skin off
5. using a spatula, cover the salmon with thin coating of our white sauce
6. put it back in the oven and bake for another 15 minutes
7. pour in 2-3 tablespoon of our white sauce (depending how sauce-greedy you are, lol) on top of the salmon before serving.
:: The white sauce ::
(also called mornay sauce)
1. Melt butter in a saucepan over medium-low heat
2. Stir in flour and continue stirring until it starts to bubble.
3. Gradually add milk, stirring constantly (to avoid clumping)
4. Add the remaining ingredients.
5. Continue stirring until we get the consistency we want (kind of like the mayonnaise)
Notes:
The sauce would start clumping after it cools down and you stop stirring. If you want to reuse the sauce make sure to heat it up first on low medium heat and stir constantly to "unclump" it.
Side Story:
Remember my baked salmon in teriyaki sauce ? This is another variation but we're not using teriyaki baste & glaze this time.
The procedure is kinda the same but this time we're not just opening a bottle of sauce, we're making our own sauce. Yeah, we need to flex those biceps and fingers, haha. Ready?
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