Salmon Spinach Casserole Recipes

SALMON CASSEROLE WITH SPINACH RECIPE - (3.8/5)

Steps:

• In frying pan, heat 1 tbsp. butter. Cook half of diced onion until translucent. Add garlic. Add spinach and 1/4 cup water. Cover and let simmer about 10 minutes. Season with salt and pepper. Put finished spinach into a sieve to drain while you are making the rest of the casserole. Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper. Preheat oven to 400° F. Grease casserole dish. In another frying pan, cook remaining onion in 1 tbsp. butter until translucent. Stir in flour and briefly cook. Mix 1 cup cream and 3/4 cup milk. Add to onion/flour mixture and whisk until smooth. Add half the Gouda to sauce. Season with salt, pepper, and generous amount of nutmeg. Remove from heat. Whisk eggs with remaining 1/4 cup milk and stir into sauce. Layer potatoes in casserole. Spoon a bit of sauce over potatoes. Cover with spinach. Evenly spread salmon pieces over top. Spoon remaining sauce over top. Sprinkle with remaining gouda. Bake, uncovered about 35 minutes. Salmon should flake when cut. Serves 4 Hints: Use Emmentaler or Swiss instead of Gouda If you make this ahead of time, put it in the fridge until it's time to bake. You will need to increase the baking time by about 10 minutes. Use a casserole dish that is large and shallow rather than narrow and deep. It will allow the potatoes and spinach to heat up quicker.

SMOKED SALMON & SPINACH GRATIN

Steps:

• Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
• Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
• Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

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.

SPEEDY SALMON CASSEROLE

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. , Prepare mashed potatoes according to package directions. Spoon half into a greased 11x7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.

SLOW COOKER SALMON CASSEROLE

Steps:

• Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
• Cook on High for 2 hours.
• Stir peas into the salmon mixture and continue cooking for 1 hour more.

SALMON & SPINACH CASSEROLE

Steps:

• Remove stems from spinach.
• Cook spinach in boiling water 3 to 5 minutes or until tender.
• Drain,chop coarsely and spread over bottom of 8" shallow baking dish.
• In small skillet, melt 1 Tsp butter.
• Add mushrooms and cook, over medium heat, stirring often until lightly browned.
• Spread over spinach.
• In small saucepan melt 2 Tbsp butter.
• Stir in flour and cook, stirring over medium-low heat for 1 minute.
• Add milk and whisk until mixture simmers and is smooth and thickened.
• Stir in green onion and S& P to taste.
• Flake drained salmon, then spoon over mushrooms.
• Combine breadcrumbs, cheese and parsley; sprinkle over top.
• Bake in 400oF oven for 5 minutes or until heated through.
• Brown top under broiler for 2 minutes if necessary.

SALMON SPINACH CASSEROLE

Steps:

• Preaheat oven to 400 degrees.
• Grease a baking dish.
• Spread thawed spinach in baking dish.
• Season salmon with salt& pepper.
• Place salmon on spinach.
• Mix cream cheese, heavy cream, white wine and basil to get a creamy mass.
• Consistency is your choice.
• Pour mass over salmon.
• Sprinkle with grated cheese.
• Bake uncovered for 40- 45 minutes.
• Serve with rice or baguette.

SALMON AND SPINACH IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallot; season with salt and pepper and drizzle with oil.
• Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
• Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open, and serve immediately.

SALMON-AND-SPINACH POTPIE

Steps:

• Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
• Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
• Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
• Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
• Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

SALMON-SPINACH CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook celery, onions and garlic in dressing in large skillet on medium heat 3 to 5 min. or until celery is crisp-tender. Add flour, mustard and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 1 min. or until thickened. Remove from heat.
• Place spinach in colander; drain pasta over spinach so it wilts. Return pasta and spinach to pan. Add sauce, salmon and cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

SALMON CASSEROLE

Steps:

• In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown.