Baked Salmon with Buttered Vegetables

Serves 4 to 6.

Ingredients:

day-old pan de sal, finely chopped to make coarse bread crumbs
1/4 c. of butter
500 g. of salmon fillet
salt
pepper
3 c. of frozen mixed carrots, peas and corn, thawed
1 c. of grated cheese (I used sharp cheddar)

Preheat the oven to 400oF.

Melt half of the butter in a pan. Add the bread crumbs and fry gently, stirring, just until lightly browned. Transfer to a plate.

Melt the remaining butter in the pan. Gently place the salmon fillet in the pan and cook one side only for about four minutes or just until the lower half of the fillet turns opaque. Transfer the salmon to a baking tray.

In the remaining butter, pan fry the vegetables for about a minute. Arrange the vegetables around the salmon fillet in the baking tray.

Sprinkle the fish and vegetables with salt and pepper. Cover the fish with the grated cheese. Top with the bread crumbs. Bake for 5 to 6 minutes.

Allow the fish to rest for 5 minutes before cutting and serving.