This recipe is great for something quick and hearty. Serve over rice.


4 servings fresh salmon steaks, 1 inch thick
1 Tbsp butter
1/4 c. finely chopped onion
1 finely diced carrot
1 thinly sliced celery stalk
1 tbsp. lemon juice
10 3/4 oz. can condensed mushroom soup
1/2 cup water, milk or chicken stock

Optional: 1 small jar of sliced mushrooms – drained

Rinse fish and pat dry.
Grease on oblong dish.
Arrange steaks in dish.
Saute onion, carrot and celery in 1 T butter for five minutes.
Mix soup into vegetables.
Add lemon juice and water/milk/stock.
If using add mushrooms.
Pour over fish.
Bake uncovered in 450 degree oven for 10 minutes. (another 3 minutes if thicker salmon)
Fish should separate easily into moist, opaque flakes.

This is nice over rice.
Serves 4.