Salmon Casserole With Dill Butter Recipes

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

WILD SALMON PARCELS WITH DILL-SHALLOT BUTTER

Steps:

• Heat oven to 375°F. In small bowl, beat all Dill-Shallot Butter ingredients with electric mixer on medium speed until blended; set aside.
• Cut 12 (15x10-inch) pieces of cooking parchment paper. Fold each piece in half crosswise and crease, then open again. Place 1 salmon fillet near fold. Sprinkle each fillet with 1/4 teaspoon each salt and pepper; spread evenly with Dill-Shallot Butter. Top with lemon slices. Fold paper; seal edges well with narrow folds. Place packets on 2 large cookie sheets.
• Place 1 pan on middle oven rack and another on lower oven rack. Bake 12 minutes. Switch pans; bake 11 minutes longer or until fish flakes easily with fork.

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.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SUNDAY SALMON CASSEROLE

Steps:

• Boil the potato slices for 5 minutes (they will not be fully cooked). Drain and set aside.
• Saute the onions in the butter until translucent. Add the lox and dill, sauteing for a few more minutes. Salt and pepper to taste.
• Sprinkle the salmon steak with lemon juice and steam it for 5-8 minutes. It should flake easily.
• Preheat the oven to 375°F.
• Skin and bone the salmon and break into chunks. Stir fresh salmon and lox mixture in a large bowl.
• Grease a 9 x 9 inch baking dish, and cover the bottom of the pan with the potatoes.
• Layer the cream cheese cubes on top of the potatoes, then layer on the salmon mixture.
• Mix together the eggs and milk with salt and pepper and pour it on top of the other ingredients.
• Dust the top with paprika.
• Bake until firm and golden, about 40 minutes. Cut in squares and serve.

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.

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.