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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. Abby Crawford Corvallis, Oregon Ingredients:
1 pound asparagus, trimmed and cut into 2-inch pieces |
1/4 cup finely chopped onion |
1/4 cup chopped sweet red or yellow pepper |
2 tablespoons butter |
4 ounces cream cheese, softened |
1/2 cup mayonnaise |
2 tablespoons king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
1/2 cup half-and-half cream |
1 teaspoon dill weed |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
2 cups (8 ounces) shredded swiss cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside.
2. In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
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