Creamy Salmon Bake

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"The original recipe comes from Australian Good Food and was contributed by a reader and called for 425 grams of Tuna in Oil but as we don't really care for canned tuna I used red salmon (bones and skin as well, drained). After the first making I made a few minor adjustment which I have added as optional ingredients. This is a quick easy recipe that uses pantry staples for during the week. Suggested you serve with a green salad which we did on the first time but much prefer steamed vegetables."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (439 g)
  • Calories 575.7
  • Total Fat - 28.4 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 107.2 mg
  • Sodium - 518.4 mg
  • Total Carbohydrate - 39.2 g
  • Dietary Fiber - 5.5 g
  • Sugars - 5.8 g
  • Protein - 40.4 g
  • Calcium - 379.4 mg
  • Iron - 1.8 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven o 200C or 180C fan forced.

Step 2

Grease a 6 cup capacity baking dish.

Step 3

Cook ptatoes in a large sauepan of salted boiling water, until just starting to soften, depending on the size this could take 6 to 12 minutes; drain and set aside.

Step 4

Meanwhile, melt butter or margarine in a saucep[an on medium-low heat and add flour and cook stirring for 1 minute to cook off the flour, gradually whisk in the milk and stir till smooth and thick.

Step 5

Remove from heat and stir in the salmon and season to taste (if using spring onion add at this stage).

Step 6

Finely slice potatoes and arrange 2/3 of potato over base of prepared dish and then top with salmon mixture and then remaining potato (overlapping) and brush with melted butter.

Step 7

Bake for 20 to 30 minutes (or until potatoes have a slight brown tinge), top with cheese and sprinkle with paprika (if using) and bake for another 10 to 15 minutes until golden and bubbling.

Step 8

Serve with a salad or steamed vegetables.

Tips & Variations


No special items needed.

Related

Sue Lau

I really liked this! It is like a cross between salmon/tuna casserole (with egg noodles) and potatoes au gratin. I used fresh salmon and poached it before adding to the recipe. Very good! Thanks for sharing.

review by:
(17 Nov 2014)