Dilly Salmon And Shell Casserole Recipes

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

FINNISH SALMON AND DILL PIE

Steps:

• Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

DILLY SALMON

Steps:

• In a small bowl, whisk the mustard, wine, brown sugar, vinegar and soy sauce until well blended. Gradually whisk in oil. Stir in dill and pepper. Place salmon in a shallow glass dish. Pour 2 cups marinade over salmon. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with some of the reserved marinade. Grill or broil 7-9 minutes longer or until fish flakes easily with a fork, basting occasionally.

SALMON CASSEROLE WITH DILL BUTTER

Steps:

• Preheat an oven to 350°F.
• Peel and slice potatoes.
• Sweat the onion in a little butter until it's translucent.
• Cut salmon into thin slices, then season with white pepper.
• In a greased ovenproof baking dish, layer the potatoes and salmon; sprinkling each layer with some of the dill and onion. (First and last layers should be potato.
• Whisk together the eggs and half & half. Season with white pepper.
• Pour egg mixture over the salmon and potatoes.
• Dot the top with butter.
• Bake at 350F for 45-60 minutes, until the top is golden and teh potatoes are cooked through.
• Serve with Dill Butter.
• Dill Butter: Beat the butter until fluffy. Season with salt and pepper, then add dill to taste.

LEMONY DILL SALMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
• Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

DILLY SALMON AND SHELL CASSEROLE

Steps:

• Preheat oven to 350F degrees.
• Spray med.
• nonstick sauce pan with cooking spray.
• Heat over med.
• heat, add mushrooms,onion,and garlic.
• Cook and stir 5 minutes.
• Mix milk and flour in med.
• bowl till smooth.
• Stir in lemon peel, dill weed, salt and pepper.
• Stir into mushroom mixture.
• Heat for 6 min, stirring constantly until thickened.
• Remove from heat.
• Stir in pasta, peas and salmon.
• Pour into 2 quart casserole.
• Bake, uncovered, 35-40 minutes.