Deep Dish Baked Salmon Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baked Salmon Recipe for a casserole from Real Restaurant Recipes. You won't have to swim up steam looking for a fabulous tasting Baked Salmon Casserole Recipe. You found it! You have a real restaurant recipe! This salmon - potato casserole recipe is easily a stand alone meal for lunch or dinner but is especially good when enhanced with a salad or Cole Slaw. The restaurant recipe calls for canned or packaged salmon but I would also like you to know that I use only wild salmon for the restaurant recipes. I really encourage you to do likewise at home whenever possible. Ingredients:
1/4 cup butter |
1/3 cup flour |
2 1/2 teaspoons of salt |
2 cups of milk |
1/4 teaspoon pepper |
1/8 teaspoon paprika |
1 pound salmon |
2 pounds thinly sliced potatoes |
4 carrots, peeled and thinly sliced |
2 tablespoons of butter |
3 medium onions, thinly sliced |
1 egg |
Directions:
1. Instructions for the baked salmon recipe:
2. # Pre-heat your oven to 300 degrees F
3. # Butter a 2 quart casserole dish or baking dish
4. # In a small amount of boiling water, cook the potatoes and carrots for 10 minutes and drain well
5. # Heat a skillet over medium heat
6. # Add 2 tablespoons of butter and saute onions for 5 minutes but do not brown them
7. Instructions for the sauce:
8. # Heat a sauce pan over medium-low heat
9. # Melt the butter and stir in the flour, salt, pepper and paprika and cook to thicken
10. # While stirring with a wire whip or wooden spoon, slowly add the milk
11. # Stir and cook until sauce is thickened
12. In the buttered casserole or baking dish, layer half the potatoes and carrots and onions and salmon
13. # Top this with half the sauce
14. # Repeat as above, layering the remaining potatoes, carrots, onions and salmon
15. # Pour the remaining sauce over all
16. # Dot with 2 tablespoons of butter
17. # Fit rolled pie crust over the casserole
18. # Brush the pie crust with some egg yolk mixture and cut vents in the crust
19. # Flute or seal the edges of the crust
20. # Bake for 30 minutes or until bubbling and hot all the way through
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