Salmon Baked In Phyllo With Warm Potato Salad Recipes
SALMON POTATO SALAD
For a deluxe side dish, I whip up this recipe featuring salmon and potatoes in a creamy dill dressing. The trick is to fix enough - people are bound to come back for seconds! -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 520 calories, Fat 43g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 856mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.
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
POTATO AND SALMON SALAD
With the addition of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle with some paprika, if desired.
Provided by Miss B
Categories Creamy Potato Salad
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
- Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
- While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
- Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
- Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
- Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 27.4 g, Cholesterol 175.9 mg, Fat 14.4 g, Fiber 2.7 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 331.3 mg, Sugar 6.6 g
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