| 1 | Pat dry salmon and rub with pepper and garlic. |
| 2 | Cover generously with mayonnaise and then sprinkle or sift soup mix all over until well covered. |
| 3 | Bake in a preheated oven set to 300oF for 40 minutes or until crust forms and becomes golden brown in color. |
| 4 | Combine cheese and parsley. Put out salmon from oven and top evenly with cheese-parsley mixture. Bake again just until cheese melts, about 3 minutes. |
| Yield | 1 slab/ 1 slice per serving |
| Tip/s: | Fresh fish should have firm and shiny flesh, that springs back when pressed. |
| Substitute cream of mushroom powdered soup mix with cream of corn. |
| Use a sieve to sift cream of mushroom soup powder evenly on mayo surface. |
| Serve with sautéed veggies on the side. |
| For ease in handling, quickly freeze Quickmelt cheese before grating. |
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