Cooking for Good Friday
Saturday, 11 April 2009

Homemade Baked Salmon
Homemade Baked Salmon by kutitots, on Flickr

I’m a non-practicing Catholic (and so are my parents), but we do observe the tradition of not eating meat on Good Friday. It’s a form of sacrifice, depriving yourself of yummy beef, pork, lamb and chicken. My mom always cooked fish on Good Friday, usually tilapia or lapu-lapu with sweet and sour sauce. But now, I have my own kitchen so I made something different: Baked Salmon!

I first tasted Baked Salmon at a party of my aunt’s. Marc, my parents, my sister and I all liked it a lot. We asked for a recipe, but as it turned out, my aunt just bought a huge tray at Conti’s. Marc bought a tray for us, just to satisfy the craving, but I made it a point to do some research and find out how to make something like it (Conti’s Baked Salmon is quite expensive). Luckily, the internet is a helpful resource. I saw a recipe in a forum that best recreates Conti’s Baked Salmon. The forum page isn’t available anymore, unfortunately. I tried getting to it but all I’m getting is an error that says the page isn’t available anymore. Oh well.

For half a salmon (fillet with skin on), you’ll need the following:

  • 1 bar cream cheese (sorry, I forgot the exact amount, but what I used is the cheapest one there as big as a regular-sized bar of butter)
  • Juice of one lemon
  • Mayonnaise (use as much as you need to make desired consistency)
  • Grated Parmesan cheese
  • Salt and pepper

Sorry, I really am not very precise when it comes to measurements 😛

First thing to do is to rub some salt and pepper on the salmon fillet. Season as you see fit, but just don’t forget that you’ll still be putting in some Parmesan cheese so best not to make it too salty.

When you’re done, lay the salmon on a baking tray. The huge fish normally doesn’t fit my baking tray, so I cut it and place the pieces so they’ll cover the baking tray properly. I then place the fish in a pre-heated oven for a few minutes until it’s about half-cooked.

While the fish is baking, mix together the cream cheese, mayonnaise, and lemon juice in a bowl. Put enough mayonnaise so that the consistency of the mixture is spreadable. Don’t put too much mayonnaise though, or it would taste too much like mayonnaise. I think about half a small tetra pack of mayonnaise refill would be more than enough.

Take out the half-cooked fish then spread the cream cheese mixture on top evenly. When done, sprinkle a generous amount of grated Parmesan cheese over the cream cheese mixture until it’s covered. Put the salmon back into the oven. The dish is done when the top’s slightly brown. Pair with buttered vegetables!

This is what my husband and I had for our Good Friday dinner. Not really a sacrifice, but hey, it’s fish! 😀

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6 Responses to “Cooking for Good Friday”

  1. […] as to whether some other fish could be substituted for salmon. Second is Gail’s link to her own version of Conti’s inspired baked salmon. This recipe answers the first question and, at the same […]

  2. Clarissa says:

    I think one major ingredient missing here is garlic 🙂 there were tons of garlic on the topping for the salmon 🙂

  3. […] as to whether some other fish could be substituted for salmon. Second is Gail’s link to her own version of Conti’s inspired baked salmon. This recipe answers the first question and, at the same […]

  4. Troy says:

    Hello!

    This is my first time cooking with salmon. At what temperature should the oven be oreheated? And how many minutes is the baking time?

  5. Baked Recipes…

    […]Cooking for Good Friday « FoodBlog.ph[…]…

  6. […] as to whether some other fish could be substituted for salmon. Second is Gail’s link to her own version of Conti’s inspired baked salmon. This recipe answers the first question and, at the same […]