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Individual Salmon Casseroles

chef.tim.lee's picture
Ingredients
  Salmon fillets 2 Pound (1 1/2 Inches Wide And 1/2 Inch Thick)
  Mushrooms 1 Cup (16 tbs), chopped
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Light cream/Half and half 1⁄2 Cup (8 tbs)
  Onion juice 1 Teaspoon
  Mace 1 Pinch
  Buttered bread crumbs 1 Tablespoon
  Paprika To Taste
  Toast 2
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat moderate oven (375° F.)
2) Grease 8 glass custard cups. Arrange salmon fillets lining the sides. Save any scraps left over.

MAKING
3) Melt butter in a skillet and sauté mushrooms in it.
4) Stir in flour until smooth.
5) Gently add milk and stir over low heat till thick.
6) Sprinkle onion juice, salt and pepper, and mace.
7) Place the sauce on the custard cups and add remaining scraps of salmon.
8) Bake in oven for 20 minutes.
9) Using a sharp knife loosen the edges.
10) Reverse and place on a baking pan. Drain out any salmon juice
11) Sprinkle buttered bread crumbs and paprika on top and bake for 5 minutes longer.

SERVING
12) Serve on toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Peach
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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