Salmon Stroganoff Recipes

SALMON STROGANOFF

Salmon Stroganoff image

I always have canned salmon in my pantry. This easy recipe was shared by Joan Sherlock at Taste of Home.

Provided by Pinay0618

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 cups cooked wide egg noodles
1 (14 3/4 ounce) can salmon, drained, bones and skin removed
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (2 ounce) jar diced pimentos, drained
1 1/2 cups 4% cottage cheese
1 1/2 cups sour cream
1/2 cup mayonnaise
3 tablespoons grated onions
1 garlic clove, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 cup shredded cheddar cheese
1/3 cup dry breadcrumbs
2 tablespoons butter, melted

Steps:

In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese.
Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 713.1, Fat 42.5, SaturatedFat 17.7, Cholesterol 161.1, Sodium 1325, Carbohydrate 44.1, Fiber 2.1, Sugar 9.4, Protein 39.2

DILLED SALMON STROGANOFF

Dilled Salmon Stroganoff image

Make and share this Dilled Salmon Stroganoff recipe from Food.com.

Provided by ddshantz

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon butter
2 pieces boneless salmon
1 medium size zucchini
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon Dijon mustard
1/2 teaspoon dried dill
4 green onions
salt and pepper

Steps:

Heat butter in a large non-stick frying pan set over medium heat. Add salmon and cook until underside is light brown, about 2 minute Turn salmon and continue cooking until browned 2 more minutes. Reduce heat to low, cover continue to cook for 6 more minutes. Remove to plate and cover to keep warm.
Meanwhile, slice zucchini lengthwise into four strips, then thinly slice and add to pan. Stir constantly over medium high heat until slightly softened, about one minute. Stir in broth. Bring to a boil. Cook, uncovered and stirring often until reduced by half, about 2 minutes.
Stir in sour cream, mustard and dill weed. Gently stir for 2 minutes. Finely slice onions, and stir into sauce.
Add salmon and cook until just heated through, about one minute. Season with salt and pepper.

Nutrition Facts : Calories 165.3, Fat 14, SaturatedFat 8, Cholesterol 34.9, Sodium 276.7, Carbohydrate 7.3, Fiber 1.8, Sugar 5.3, Protein 4.3

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