Recipe Hack: Conti's Baked Salmon

Baked Salmon with Corn Puree

Conti's Bakeshop and Restaurant is known for their desserts and Italian dishes. One of their most popular dish is the Baked Salmon- Norwegian pink salmon baked with their own topping and served with buttered vegetables and paella rice. I've been craving for the dish and since the nearest Conti's is a plane ride away, I decided to make my own.

In this version, I used Sockeye Salmon. This kind of salmon has deep, rich flavor compared to the delicate taste of the Pink salmon. I also added corn puree to add flavor and depth to the dish.



Baked Salmon with Corn Puree

Ingredients:

Sockeye Salmon

500 g salmon fillet
5 cloves garlic (minced)
1/2 cup mayonnaise
1/2 cup cream cheese (softened)
1/4 cup parmesan cheese 
2 slices mild provolone

also good for pizzas!

lemons
cherry tomatoes
olive oil
bread crumbs
salt and pepper 

Corn Puree:

1 1/2 cup corn kernel
2 slices bacon
1/2 cup heavy cream
2 tbsp butter
salt and pepper

Preheat oven to 400 deg F. Marinate salmon fillets with salt, pepper and lemon. Mix mayonnaise, finely chopped garlic, cream cheese and parmesan. Add salt and pepper, according to taste. Spread on top of the fillets. Add the sliced provolone on top and finish by sprinkling bread crumbs. Combine olive oil and the cherry tomatoes and season. Place on the sides of the fillets. Bake for 10 to 15 minutes.

For the corn puree, saute sliced bacon in a saucepan until golden brown. Remove the browned bacon and leave the drippings. Add the corn kernels until tender. Place in a blender with the heavy cream, butter and season. Puree until smooth.

When the salmon is done, let it rest for 3-5 minutes. Spread the corn puree on the plate and top it with the baked salmon. Serve with the baked cherry tomatoes and buttered vegetables.

best with a glass of white wine!