Salmon Casserole Recipe By Yummy Food Desires | Fish and vegetable casserole
Salmon and vegetables casserole is superb comfort food for cold winter days.
Salmon Casserole Recipe By Yummy Food Desires | Fish and vegetable casserole
You can find the ingredient list in the description below and on our website
Ingredients in English:
4 tbsp cooking oil
1 small onion
2 cloves of garlic
1 tsp salt
½ tsp black pepper powder
1 tsp paprika powder
250 g salmon fish
150 ml cream
150 ml fresh cream (créme fraiche)
2 tbsp mixed parsley, rosemary, oregano, basil, onion
2 sandwich cheese
1 tsp salt
1 tsp paprika powder
½ tsp black pepper
Boiled potatoes
150 g paprika
50 g mushrooms
50 g boiled sweet corn
100 g mozzarella cheese
How to make a salmon casserole?
Prepare the salmon mix and sauce. Layer the potato pieces and the vegetables in a baking dish, pour the sauce over them and cover with cheese. Bake for about 40 minutes at 180 ° C until the cheese is golden brown.
German/Deutsch:
Die Zutatenliste findet ihr in der Beschreibung und auf unserer Webseite yummyfooddesires.com
Lachs auflauf | Kartoffelauflauf
Lachs-Gemüse-Auflauf: Zutaten
4 TL Speiseöl
1 kleine Zwiebel
2 Knoblauchzehe
1 TL Salz
½ TL schwarzer Pfefferpulver
1 TL Paprikapulver
250 g Lachsfisch
150 ml Sahne
150 ml Frischkäse (créme fraiche)
2 EL klein gehackte Petersilie, Rosmarin, Oregano, Basilikum, Zwiebel
2 Sandwichkäse
1 TL Salz
1 TL Paprikapulver
½ TL Schwarzer Pfefferpulver
Gekochte Kartoffel
150 g Paprika
50 g Pilze
50 g Mais
100 g Mozarella Käse
Lachs-Gemüse-Auflauf: Zubereitung
Die Lachsmischung und die Soße vorbereiten. In einer Auflaufform Kartoffelstücke und das Gemüse schichten, Soße darüber schütten und mit Käse bedecken. Etwa 40 Minuten bei 180 °C backen bis der Käse goldbraun ist.
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#vegetablescasserole #Fishcasserole #SalmonCasserole #DinnerRecipe
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Cooking Around The World Ozarks - Easy to make Salmon Loaf Recipe
This is the Salmon Loaf Recipe from my Cooking Around The World - Ozarks book. It is easy and requires just a pan and a stove to make.
Cooking Around The World - Ozarks
Here are affiliate links to my books for more recipes -
Cooking Around The World
Cooking Around The World - Desserts
Cooking Around The World - Texas
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Salmon Recipe | Canned Salmon Recipe | 30 Minute Meals | Delicious | Sarika R
Canned Salmon is such a delicious easy meal to make. You can make it in different variations. I prefer to have it more on the “dry side”, if that makes sense. As I always say in my recipes be sure to be creative, add your own spices and most of all have fun in the kitchen.
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