Salmon with celery and tomato soup
By agayusha on March 13, 2014
Salmon is recognized as one of the world's healthiest foods. It's a rich warehouse of omega-3 fatty acids, vitamin B12 and vitamin D. Even those who are not fond of fish usually like salmon. This is such a tasty, simple and yet exceptionally pleasing dish that will wow you.
2 pound of salmon fillet (whole piece)
1 can of tomato soup (I use Campbell's) + 1/2 cup of water
1 bell pepper chopped (optional)
1 medium onion (chopped)
2 cups of celery (chopped)
1/2 teasp of salt (you can always add more)
1/2 teasp black pepper
3 tbsp of salsa
1-2 tbsp of vegetable oil (or any)
Unsalted butter (for coating)
1. Preheat the oven to 400 F.
2. Rinse and pat dry the salmon. Season with salt and pepper and let it sit for 30 minutes.
3. Start chopping your onion and celery. Heat a wide thick-bottomed sauté pan on a medium high heat and add the oil. Once the oil starts shimmering, add the chopped onions and spread them out evenly over the pan. Stirring occasionally, sauté the onions until golden brown. When done, set them aside.
4. In the meantime, cook the chopped celery in a microwave safe dish for 3 minutes (with a bit of water). Drain the water and mix the celery with sautéed onions. Add tomato soup and water, stir well. Sprinkle with some salt and pepper to your taste.
5. Rub a baking pan with cold butter (thin layer) and place the salmon fillet skin side down. Bake for 10 minutes then take the salmon out of the oven.
6. Pour the tomato mixture all over the salmon and spoon salsa over the top (from front to back). Return the fish back into the oven and bake for another 10-15 min (if it's a thick fillet total baking time is 25 min).
7. After it's cooked, scoop the fish out with a large spatula, gently separating the meat from the skin. It should be easy as the fish is nice and flaky. Plate the salmon and garnish with lemon wedges, parsley leaves or chopped green onions (lemon zest is fine too).
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