Salmon Casserole With Spinach Recipe 385

Steps:

• In frying pan, heat 1 tbsp. butter. Cook half of diced onion until translucent. Add garlic. Add spinach and 1/4 cup water. Cover and let simmer about 10 minutes. Season with salt and pepper. Put finished spinach into a sieve to drain while you are making the rest of the casserole. Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper. Preheat oven to 400° F. Grease casserole dish. In another frying pan, cook remaining onion in 1 tbsp. butter until translucent. Stir in flour and briefly cook. Mix 1 cup cream and 3/4 cup milk. Add to onion/flour mixture and whisk until smooth. Add half the Gouda to sauce. Season with salt, pepper, and generous amount of nutmeg. Remove from heat. Whisk eggs with remaining 1/4 cup milk and stir into sauce. Layer potatoes in casserole. Spoon a bit of sauce over potatoes. Cover with spinach. Evenly spread salmon pieces over top. Spoon remaining sauce over top. Sprinkle with remaining gouda. Bake, uncovered about 35 minutes. Salmon should flake when cut. Serves 4 Hints: Use Emmentaler or Swiss instead of Gouda If you make this ahead of time, put it in the fridge until it's time to bake. You will need to increase the baking time by about 10 minutes. Use a casserole dish that is large and shallow rather than narrow and deep. It will allow the potatoes and spinach to heat up quicker.

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook celery, onions and garlic in dressing in large skillet on medium heat 3 to 5 min. or until celery is crisp-tender. Add flour, mustard and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 1 min. or until thickened. Remove from heat.
• Place spinach in colander; drain pasta over spinach so it wilts. Return pasta and spinach to pan. Add sauce, salmon and cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

Steps:

• Remove stems from spinach.
• Cook spinach in boiling water 3 to 5 minutes or until tender.
• Drain,chop coarsely and spread over bottom of 8" shallow baking dish.
• In small skillet, melt 1 Tsp butter.
• Add mushrooms and cook, over medium heat, stirring often until lightly browned.
• Spread over spinach.
• In small saucepan melt 2 Tbsp butter.
• Stir in flour and cook, stirring over medium-low heat for 1 minute.
• Add milk and whisk until mixture simmers and is smooth and thickened.
• Stir in green onion and S& P to taste.
• Flake drained salmon, then spoon over mushrooms.
• Combine breadcrumbs, cheese and parsley; sprinkle over top.
• Bake in 400oF oven for 5 minutes or until heated through.
• Brown top under broiler for 2 minutes if necessary.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

Steps:

• Preaheat oven to 400 degrees.
• Grease a baking dish.
• Spread thawed spinach in baking dish.
• Season salmon with salt& pepper.
• Place salmon on spinach.
• Mix cream cheese, heavy cream, white wine and basil to get a creamy mass.
• Consistency is your choice.
• Pour mass over salmon.
• Sprinkle with grated cheese.
• Bake uncovered for 40- 45 minutes.
• Serve with rice or baguette.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
• Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
• Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
• Combine olive oil and lemon juice in a small bowl.
• Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.

Steps:

• 1. Preheat oven to 350 degrees. Coat 1.5 quart baking dish with cooking spray (I use a 9 inch pie plate).
• 2. Place spinach in microwavable dish with 3 Tbs. of water. Cover and microwave on high for 3 minutes. Drain well.
• 3. In a large bowl, stir together spinach, rice and 1/4 tsp. salt. Make sure spinach is evenly distributed throughout rice.
• 4. In a small bowl whisk together sour cream, egg, 2 Tbs. of the parmesan cheese, mustard, pepper and remaining salt. Set aside 2 Tbs. of sauce. Combine remaining sauce with rice-spinach mixture. Stir until well coated. Spread in baking dish, leveling smooth.
• 5. Slice salmon, crosswise at an angle, into 1/2 inch thick slices. Fan slices over rice mixture in whatever way pleases your eye.
• 6. Thin reserved sauce with 1/2 tsp. water and drizzle over salmon. Sprinkle remaining parmesan cheese over all.
• 7. Bake, uncovered, for 30 minutes. Let stand 5 minutes at room temperature before serving. Enjoy.