Salmon Lasagna Recipes

SALMON LASAGNA W/CHEESE SAUCE

Steps:

• Saute~ the onions in a small pat of butter (not listed in ingredients, could instead be oil) until translucent. I added about 1 T crushed garlic about 2/3 through cooking. Put into a bowl.
• Saute~ the zucchini in the same pan; could use a pat of butter or oil. Cook until soft. Put into a bowl.
• Make a roux: Melt the 4 T butter in a sauce pan on low/medium heat. Once it's bubbling, slowly add the flour, using a whisk to incorporate the flour after each tablespoon. Allow the roux to brown, stirring occasionally and making sure not to burn it.
• Add milk slowly - it will look initially wrong but once all the milk is in it will smooth out. Continue to whisk to incorporate. Let mix come to a slow bubbling.
• Add gruyere and ricotta in a few steps, stirring to melt and incorporate. Allow cheese sauce to come back to bubbling after each addition. Add garlic and onion to taste. Take off burner and put near other ingredients. (I used 2 measured c of milk, then added a bit more, so it could be up to 3 c milk total to make it a saucier consistency.).
• Layering: In a 13X9 pan, put a little cheese sauce and 1/3 c of diced tomatoes, mixing them and coating the bottom of the pan. Put down a layer of noodles, then ~6 oz diced tomatoes, onions to lightly cover the layer, then zucchini to cover the onion (about half of each). Lay down the salmon strips to cover the layer - all the salmon.
• Stir the cheese sauce to incorporate any skin that might have formed, then put ~1.5-2 c sauce over fish to cover. Layer noodles, then the rest of the tomatoes, rest of the onion, rest of the zucchini, ~1.5-2 c cheese sauce. Layer noodles, cover with the rest of the cheese sauce, then add a layer of mozzarella to cover.
• Bake 1 hr at 350°F Let cool before cutting: 5 long X 3 short. Enjoy thoroughly!

SMOKED SALMON LASAGNE (LASAGNA) ROLLS

Steps:

• Preheat oven to 400°F Spread noodles evenly with cream cheese; top with salmon. Roll up each noodle.
• Place, seam sides down, in greased 13 x 9 inch pan; top with sauce and sprinkle evenly with mozzarella. Cover with foil. Bake 25 minutes or until heated through, removing foil after 15 minutes.
• Garnish each roll with a dill sprig (optional).

DILL-LICIOUS SALMON AND SPINACH LASAGNA:

Steps:

• Preheat oven to 350°F.
• Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
• Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
• Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
• Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
• Cook lasagna noodles according to package directions.
• Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
• Bake about 30 minutes, until hot and bubbly, and cheese is melted.
• Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!