Deep Dish
Baked Salmon Recipe
Great Tasting Lunch
Or Dinner Salmon Casserole
Baked Salmon Recipe for a casserole from Real Restaurant Recipes.
You won't have to swim up steam looking for a fabulous tasting Baked Salmon Casserole Recipe. You found it! You have a real restaurant recipe!
This salmon - potato casserole recipe is easily a "stand alone" meal for lunch or dinner but is especially good when enhanced with a
salad
or Cole Slaw.
The restaurant recipe calls for canned or packaged salmon but I would also like you to know that I use only wild salmon for the restaurant recipes. I really encourage you to do likewise at home whenever possible.
Deep Dish Baked Salmon Recipe
Preparation time: 40 minutes. Serves 4-6 depending on desired portion.
Cooking Conversion Table
Ingredients for the Sauce:
1/4 cup butter
1/3 cup flour
2 1/2 teaspoons of salt
2 cups of milk
1/4 teaspoon pepper
1/8 teaspoon paprika
Ingredients for the baked salmon recipe:
1 pound wild salmon (canned or packaged is fine)
2 pounds
thinly sliced
potatoes
4 carrots, peeled and thinly sliced
2 tablespoons of butter
3 medium sized onions, thinly sliced
1 egg yolk mixed with 1 tablespoon of water
Pie dough for crust (see below)
Instructions for the baked salmon recipe:
Pre-heat your oven to 300 degrees F
Butter a 2 quart
casserole dish or baking dish
In a small amount of boiling water, cook the potatoes and carrots for 10 minutes and drain well
Heat a skillet over medium heat
Add 2 tablespoons of butter and
saute
onions for 5 minutes but do not brown them
Instructions for the sauce:
Heat a sauce pan over medium-low heat
Melt the butter and stir in the flour, salt, pepper and paprika and cook to thicken
While stirring with a
wire whip
or wooden spoon, slowly add the milk
Stir and cook until sauce is thickened
In the buttered casserole or baking dish, layer half the potatoes and carrots and onions and salmon
Top this with half the sauce
Repeat as above, layering the remaining potatoes, carrots, onions and salmon
Pour the remaining sauce over all
Dot with 2 tablespoons of butter
Fit rolled pie crust over the casserole
Brush the pie crust with some egg yolk mixture and cut vents in the crust
Flute or seal the edges of the crust
Bake for 30 minutes or until bubbling and hot all the way through
Pie Crust Recipe
Ingredients:
2 cups of flour
1 1/8 teaspoon salt
1/2 cup plus 3 tablespoons of shortening
5-6 tablespoons of ice water
Instructions:
Combine the flour and the salt in a mixing bowl
Add the shortening and blend with a pastry blender until crumbly and the size of peas
Slowly add most of the ice water until the mixture holds together
If too dry, add the remaining ice water (the dough should not be too dry or too wet)
Gently (or the dough will get tough) knead the dough into a ball
Place the dough on a lightly floured surface or pastry cloth and roll it out to a thickness of about a 1/8 inch in the approximate shape of your casserole dish (do not stretch the crust or it will shrink when baking)
Top of the salmon casserole with the crust, trim edges and cut vent holes
Nice job! You're done!
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WHY do I serve only WILD salmon? If you are interested, you can read the article by
clicking here.
I have researched this subject for many years. The conclusion is that restaurant guests and my family and I will only eat wild seafood. |
Enjoy your restaurant baked salmon recipe and the company of those you share it with!
Donna
Bookmark Real Restaurant Recipes
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