Moms Salmon And Potato Bake Recipes

SALMON AND POTATO BAKE

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.

POTATO-SALMON BAKE

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 CASSEROLE SURPRISE

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.

CHEESY SALMON POTATO BAKE

Steps:

• Preparation (You Can Make Ahead): 1) Fry diced onions in a skillet until golden brown, set aside in a large bowl 2) Lay the salmon in the skillet and cook it one side at a time until golden brown. Do not move the salmon steaks until they are completely done on one side, then flip over and cook completely on the other side. Remove from the pan and cool. Remove the skin and bones, then floss the salmon meat. Add the salmon meat into the bowl with the fried diced onions. Add in the lemon juice and stir. 3) Arrange the sliced potatoes in a casserole dish with at least 8 cups capacity. Add a 1/2 cup milk, cover the casserole, and microwave for 15 minutes or until cooked but not mushy. 4) Fry the onion rings in the pan after the salmon is done until the rings are half cooked. 5) Mix the thyme, rosemary, salt, and pepper as the seasoning salt. How to Assemble the Casserole: 1) Lay potato slices, 1/4 of the total amount in the casserole dish 2) Sprinkle seasoning salt 3) Crumble 1/4 of the salmon over 4) Add 1/4 of the cheese 5) Sprinkle seasoning salt 6) Repeat 3 times more, only for the final layer, sprinkle the seasoning salt and arrange all the onion rings over the casserole. Then, add the remainder of the cheese on top. 7) If the casserole you are using is very flat and wide, divide the ingredients into 1/3s and have 3 layers of potato, salmon, and cheese. 8) Bake in the oven at 180C for 40 minutes, or until the cheese on top is golden brown.

MOM'S SALMON AND POTATO BAKE

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.

POTATO SALMON CASSEROLE

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.

SALMON AND POTATO CASSEROLE

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.

GARLIC-LEMON SALMON-POTATO BAKE

Steps:

• In a mini-processor, puree marinade contents.
• Pour marinade over steaks & marinate in refrigerator 1/2 hour.
• Meanwhile, boil potatoes just until al dente & slice thin.
• Spray a baking dish with olive oil spray.
• Place sliced potatoes in baking dish and sprinkle a small amount of the marinade over them.
• Top with salmon steaks.
• Pour the rest of the marinade over the steaks and scatter the capers over the whole dish.
• Bake at 400F 10 minutes and test for doneness--when cut into, flesh should be opaque but not yet flaking. If necessary, bake longer, testing every couple minutes; it should not take longer than 15 minutes.
• Place a bed of greens on each of two dinner plates, place half the potatoes and a salmon steak on each bed of greens, dribble any marinade left in pan over the top and sprinkle with parsley.