Salmon Artichoke Bake Recipes

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SALMON ARTICHOKE BAKE



Salmon Artichoke Bake image

Make and share this Salmon Artichoke Bake recipe from Food.com.

Provided by Ceezie

Categories     High In...

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup smoked salmon, flaked
4 eggs
2 cups colby-monterey jack cheese, grated
2 (6 ounce) cans marinated artichoke hearts
3 green onions, finely chopped or 1/2 cup onion, chopped
12 -15 saltine crackers or 12 -15 Ritz crackers, crushed

Steps:

  • Mix all ingredients thoroughly. Place in a buttered 11x7 inch baking pan.
  • Bake at 325 degrees for 45 minutes to 1 hour. Cut into 32 tidbits or serve as the main dish.

Nutrition Facts : Calories 409, Fat 24.7, SaturatedFat 12.8, Cholesterol 269.6, Sodium 819.1, Carbohydrate 17.6, Fiber 5.2, Sugar 1.8, Protein 30.4

SALMON WITH POTATO-ARTICHOKE HASH



Salmon with Potato-Artichoke Hash image

Categories     Sauce     Potato     Side     Roast     Salmon     Artichoke

Yield serves 4

Number Of Ingredients 10

8 new red potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
1 can (14 ounces) artichoke hearts in water, drained and halved
1 tablespoon fresh thyme leaves (or 1/4 teaspoon dried)
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds skinless salmon fillet, cut crosswise into 4 pieces
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1/2 cup packed coarsely chopped fresh flat-leaf parsley
1 tablespoon water

Steps:

  • Preheat oven to 475°F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push vegetables to sides of pan.
  • Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.
  • Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.
  • Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.

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