Salmon And Scalloped Potatoes Recipes
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
SCALLOPED SALMON CASSEROLE
My mother-in-law made this casserole for her family and when I joined the family I found I liked her Scalloped Salmon much better than the Salmon loaf my mom made. An easy dish to put together for a quick week night supper with a vegetable and a salad.
Provided by Marsha Gardner
Categories Seafood
Time 55m
Number Of Ingredients 11
Steps:
- 1. Combine salmon with chopped vegetables, season with salt and pepper.
- 2. Combine cracker crumbs with melted butter and eggs; layer alternately with salmon mixture ending with crumb mixture.
- 3. Pour milk over casserole. Dot with butter. Sprinkle with paprika.
- 4. Bake at 350-degrees for 45 minutes. Should be puffed and golden in color.
SALMON AND SCALLOPED POTATOES
Make and share this Salmon and Scalloped Potatoes recipe from Food.com.
Provided by Chuck in Killbuck
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Slice fillets into bite size chunks, and set aside.
- Thinly slice potatoes and onions.
- Cook potatoes in boiling salt water approx 10 minutes and drain.
- Grease a shallow 2-quart casserole dish.
- Layer half the potatoes and half the onions in dish.
- Sprinkle with half the dill, salt and pepper.
- Top with the salmon chunks.
- Layer with the remaining potatoes, onions, dill, salt and pepper.
- Whisk eggs and milk and pour over casserole evenly.
- Melt butter and mix with bread crumbs.
- Drizzle evenly over the top.
- Bake uncovered at 350°F for 25 to 30 minutes, or until potatoes are tender.
- Sprinkle with chopped parsley and serve.
POTATO SALMON CASSEROLE
I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.-Laura Varney, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 614 calories, Fat 42g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1038mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SMOKED SALMON SCALLOPED POTATOES
Make and share this Smoked Salmon Scalloped Potatoes recipe from Food.com.
Provided by Abe ray
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- preheat the oven to 350 degrees.
- grease a 9 by 13 inch baking or casserole dish.
- place a layer of sliced potatoes in the dish. sprinkle with 1/4 of the salmon, 1/4 of the onions and 1/4 of the garlic.
- sprinkle with salt and continue layering like this until all of the potatoes, onions, salmon and garlic are used.
- pour the cream over the casserole.
- top with grated cheese.
- bake for 40 minutes or until golden.
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CREAMY SALMON AND POTATO BAKE (HEALTHY) - EVERYDAY …
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- Peel the potatoes and boil in salted water with the bay leaf for about 10 minutes. Drain, discard the bay leaf and set aside. The potatoes should be cooked but not falling apart or mushy.
- To make the white sauce in a saucepan heat up the butter over a low heat until melted. Add the flour and quickly whisk until the mixture thickens and the flour is no longer visible. Then add a bit of milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk, fromage frais and mustard and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat, season to taste and add the dill (if using). Stir and set aside.
- Place the potatoes in your oven dish, top with shredded salmon, frozen petits pois/peas and pour over the sauce, poking with a fork to ensuring the sauce gets inside the casserole too.
30-MINUTE SHEET PAN SALMON AND POTATOES - AVERIE …
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- Preheat oven to 425F, optionally line a baking sheet with heavy duty aluminum foil for easier cleanup, spray with cooking spray, add the potatoes, evenly drizzle with 3 to 4 tablespoons olive oil, evenly season with salt and pepper, and toss with your hands to combine and evenly coat. Bake for about 15 minutes, or until potatoes are about 75% done.
- While the potatoes are baking, to a small microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Add the lemon juice, Dijon, and stir to combine; set aside.
- Remove the baking sheet from the oven, flip the potatoes to ensure even cooking, add the salmon fillets skin-side down, evenly drizzle with the remaining 2 to 3 tablespoons olive oil, and nestle the potatoes around the salmon.
- Evenly drizzle about two-thirds of the lemon butter Dijon mixture over the salmon fillets. Evenly drizzle the remaining one-third over the potatoes. Some of the mixture will runoff the salmon fillets; this is normal and okay.
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