Mom’s Salmon Bake
It is a rainy spring afternoon (breaking news: spring finally arrived!) and a perfect day to make a big, comforting casserole. What better than my mom’s Salmon Bake?
Now, before you say eeew, hold on. This is loaded with rice and veggies and, yes, salmon. It works. It’s good. It is immanently customizable. Add other veggies. Use different cheeses. Spice it up. (I do!) Try adding some herbs. Change your veggie ratios – I like more mushrooms, for example.
Give it a try: I think you’ll be surprised and pleased at the result.
1 cup chopped onion
½ cup chopped mushrooms
1-2 cloves garlic, chopped
½ green pepper, chopped (optional)
1 Tablespoon butter
1 ½ cups wild rice, cooked
1 14-ounce can skinless, boneless salmon, flaked and drained (I use three 5-ounce pouches)
¾ cup mayonnaise
1 egg, beaten
½ cup Parmesan cheese
1 10-ounce package of frozen chopped broccoli, thawed and drained.
1 ½ cups shredded sharp cheddar cheese
Salt and Pepper
How to Make It:
Heat the oven to 350F.
Make your rice according to the package directions – that’ll take a little time.
Sauté the onion, pepper, garlic, and mushrooms in butter until softened, seasoning with salt and pepper. Remove from the heat.
In a big bowl, combine the mayonnaise and the egg. Add in the rice (make sure it is cooled a little, first), the sautéed veggies, and the salmon. I also add a few dashes of Tabasco at this point. Mix lightly.
In a 1-quart casserole dish, layer half of the salmon mixture, then half of the Parmesan cheese. Cheese fiend? Sure, toss a little of the cheddar in with the Parm for this layer. Next, layer on half of the broccoli. Cover this with 1 cup of the cheddar cheese. Repeat the layers: salmon mixture, Parmesan, broccoli. Stop there. End with the broccoli.
Bake at 350F for 30 minutes. Sprinkle with the remaining cheddar cheese and continue to bake just until the cheese melts. The casserole should look bubbly and melty.
Serve with some crusty bread or a side salad. This reheats marvelously. Enjoy!