Baked Salmon (with milk?)

My tomato plant may have only produced one tomato, but it is glorious. And homegrown, and I may have left it on the vine a touch too long. So I bought another salmon fillet because it was ridiculously cheap and I’m a bit of an impulse buyer, and decided that to spice things up I’d bake it this time. After laying down a sheet of foil in my shallow baking pan, I then reflected that I had no idea for how hot or how long one is supposed to bake a salmon. A quick google search turned up a recipe with…milk?

Not one to shy away from experimental cooking, I went ahead and used milk along with a heaping of vegetables (spinach would have been good with this, and it’d be excellent served with wild rice) and the result? A pretty excellently textured salmon. I’m not sure if the milk steamed it or just kept it moist, but I didn’t taste a difference.

Lightly adapted from Cooks.com
Baked Salmon
Serves one

1 small salmon fillet
4 leaves fresh basil
¼ cup cut corn
3 white mushrooms
1 medium tomato
1 clove garlic, pressed
Salt to taste
1/3 cup milk

Preheat oven to 30 degrees. Line a shallow baking ban with foil, place fillet skin side down on foil. Cover with chopped basil, garlic, and all various vegetables, then pour over 1/3 cup milk and salt to taste. Bake for 30 minutes, or until salmon skin is light pink (my tomato was the color of uncooked salmon, not helpful). Serve without the milk juices.