POTATO AND SALMON CASSEROLE
Categories Cheese Egg Fish Potato Bake Casserole/Gratin Goat Cheese Parmesan Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese.
- Bake casserole until golden and heated through, about 45 minutes.
POTATO SALMON CASSEROLE
I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.-Laura Varney, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 614 calories, Fat 42g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1038mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SALMON AND POTATO CASSEROLE
Make and share this Salmon and Potato Casserole recipe from Food.com.
Provided by SJG3483
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 10" diameter glass pie dish with nonstick spray.
- Separate salmon into chunks and set aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain.
- Transfer potatoes to large bowl.
- Add milk, mozzarella cheese and 1 tbsp.
- Parmesan cheese.
- Beat until almost smooth.
- Season with salt and pepper.
- Beat in eggs.
- Stir in salmon and green onions.
- Transfer mixture to prepared dish, sprinkle with remaining Parmesan cheese.
- Bake casserole until golden and heated through, about 45 minutes at 400.
SPEEDY SALMON CASSEROLE
Next, she prepares the Speedy Salmon Casserole, which bakes at the same oven temperature as the cake. "Living here on the Kenai Peninsula, we have plenty of fresh salmon. Bat this creamy, comforting casserole tastes just as good with canned salmon," she assures. "It's also a great way to use up leftover mashed potatoes-or dress up instant ones.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. , Prepare mashed potatoes according to package directions. Spoon half into a greased 11x7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 296 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 652mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
SALMON AND POTATO BAKE
A filling, budget-friendly recipe that will feed four generously - what's not to like about this salmon recipe? We've got a lovely little video of it too, if you need the extra push to give it a go. Or, if you want to try something different, how about this salmon bake made with gnocchi, cream cheese, chilli and lemon?
Provided by delicious. magazine
Categories Salmon fillet recipes
Time 55m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.
- Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well.
- Wilt the spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2-litre ovenproof dish and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.
- Pour the cream over the top. Sprinkle with the Gruyère and bake for 20-30 minutes, until golden and bubbling.
Nutrition Facts : Calories 744kcals, Fat 46.9g (21.9g saturated), Protein 33.4g, Carbohydrate 49.9g (4.3g sugars)
SALMON CASSEROLE SURPRISE
This flavorful casserole is a comfort food dish!
Provided by inspirepassion
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
- Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
- Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
- Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
- Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 24 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.4 g, Protein 24.1 g, SaturatedFat 8.7 g, Sodium 557.7 mg, Sugar 3.1 g
SALMON TRILOGY (PART I): POTATO BAKED SALMON
For salmon enthusiasts like me this could be the start of a fantastic 'salmon week' (see parts II + III). This combination of fresh salmon filet and mashed potatoes will seduce you to eat more and more and more. The use of olive oil for the mashed potatoes adds an additional flavour. It is easy to make and delicious. Serve it with a green or a tomato salad.
Provided by Thorsten
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Prepare fish and onions while potatoes are cooking.
- For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
- For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
- Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
- Add onions, garlic and nutmeg. Salt to taste.
- Spread potatoes over fish.
- Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
- Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
- Directly before serving sprinkle with chopped parsley. Serve immediately.
- NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.
Nutrition Facts : Calories 650.3, Fat 30.5, SaturatedFat 5.3, Cholesterol 83.7, Sodium 362.8, Carbohydrate 49.1, Fiber 5.5, Sugar 10.1, Protein 44.5
POTATO-SALMON BAKE
Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.
Provided by Tara Bench
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
- Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
- Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
- Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.
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