MOM'S SALMON AND POTATO BAKE
During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.
Provided by Andytofu
Categories Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
- Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
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.
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.
SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES
Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
POTATO SALMON PATTIES
My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.
Provided by JoyLee
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
- Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g
BAKED SALMON CAKES
Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. -Nikki Haddad, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 914mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
SALMON, BROCCOLI & POTATO BAKE
A classic combination of flavours for a midweek family meal. Make this recipe in just one pot
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don't have a microwave, boil instead.
- Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.63 milligram of sodium
EASY SMOKED SALMON AND CREAMY POTATO BAKE
Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.
Provided by SarasotaCook
Categories Potato
Time 1h20m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
- Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
- Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
- Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
- Layer Three: Top with the remaining potatoes, salt and pepper.
- Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
- Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
- Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
- This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.
Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9
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5/5 (7)Total Time 30 minsCategory DinnerCalories 314 per serving
- Peel the potatoes and boil in salted water with the bay leaf for about 10 minutes. Drain, discard the bay leaf and set aside. The potatoes should be cooked but not falling apart or mushy.
- To make the white sauce in a saucepan heat up the butter over a low heat until melted. Add the flour and quickly whisk until the mixture thickens and the flour is no longer visible. Then add a bit of milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk, fromage frais and mustard and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat, season to taste and add the dill (if using). Stir and set aside.
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- Heat oven to 375°F. Stir together 1 tbsp melted butter, panko, zest from lemon and dill; set aside.
- Butter the bottom of a 2-quart casserole dish. over the bottom of the pan with half the potatoes. Season with some of the salt and pepper; sprinkle with half the feta. Repeat, topping with remaining potatoes, feta and some salt and pepper. Combine 1 tbsp butter and the broth; pour over potatoes. Cover and bake until potatoes are just softened, about 45 min.
- Meanwhile, cut salmon into 2- to 3-inch pieces and toss with lemon juice; sprinkle with ¼ tsp salt.
- Remove potatoes from oven. Increase oven temperature to 425ºF. Place salmon over potatoes and sprinkle with bread crumb mixture. Bake, uncovered, until salmon is cooked through and bread crumbs are golden brown, 12 to 15 minutes. Garnish with dill sprigs.
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