sockeye salmon with mushroom stoemp

2021-06-20

Oil-baked salmon served with mashed potatoes with mushrooms.

INGREDIENTS

This is what you need for 2-4 servings:

1 1/2 lbs. sockey salmon filet
4 potatoes
8 oz. mushrooms
2 beaten eggs
2 cups of milk
S&P
blacken spices or other seasoning
cooking oil, 1 quart

Pic1: mushroom stoemp, sockeye salmon

Directions

2021-06-20: mushroom stoemp

Pic2: boiling mushrooms
Pic3: add mashed potatoes, eggs
Pic4: add cheese

Wash & slice 8 oz. mushrooms.
Boil in 2 cups water for 15-20 minutes until fully cooked. (Pic2)
Partially puree with stick or cup blender. Set aside.
Peel, wash, dice and boil potatoes until very soft.
Drain cooking liquid.
Mash the potatoes.
Stir in blended mushrooms, 2 beaten eggs. (Pic3)
Add milk to taste to get desired consistency.
Season to taste.
I used S&P, ground nutmeg
Optional: stir in 1 cup melting cheese.
Set aside, keep warm until serving time.

oven-baked salmon

Pic5+6: salmon
Pic7: mushroom stoemp

Preheat oven @ 350 ºF.
Lay out the salmon filet in a high-sided oven dish.
Season to taste.
I used S&P, blacken spices and Old Bay seafood seasoning.
Pour 3/4" cooking oil in the dish.
Bake until fully cooked through = 15-25 minutes,
depending on thickness of the filet and desired doneness.
Drain the oil, dry the fish on paper towels.
Serve with potato stoemp on the side.
Enjoy.