Fish in a Dish is this month’s #FishFridayFoodies challenge; this recipe for Salmon Casserole highlights the salmon fillets with a creamy, onion Bechamel sauce mixed with spinach and set atop sliced new potatoes. Easy like all casseroles, this one is layered for an elegant presentation.
Just like in most households, comfort food often comes in the form of a hearty casserole. We have our favorites, of course; this one may be added to the list. First of all, there’s a sauce; Mr. Saucy got his nickname for a reason. The creamy Bechamel sauce that ties this casserole together is a tad different, though.
When I conceived this dish, I imagined a creamy spinach as the middle layer. The cream sauce would give just enough moisture in the center of the dish to highlight both the bottom layer of potatoes and the top layer of salmon fillets. But I wanted a bit more than a plain cream sauce. I decided to use onions in the sauce to make the spinach layer more like a steakhouse creamed spinach.
The addition of the onions was simple. When I melted the butter for the sauce, I sautéed the onions in it prior to adding the flour. Since this casserole bakes for a short time (just enough time to cook the salmon), the onions needed to be cooked already, and this worked beautifully. Also included in the Bechamel was a bit of nutmeg and some white wine, along with the cream. Instead of a bland sauce, this one was bursting with layers of flavor.
I have also used something that makes this a quick weeknight meal. While it’s not something I’ve ever used before, I will definitely add it to my pantry and used them again. Canned new potatoes! I have a friend who uses them in a dish that the boys eat on their hunting trips, so I thought I’d give them a try. I was impressed with how good they were, and how easy they made this dish preparation. Since they are already peeled and cooked (and canned in just water) all I had to do was drain and slice them!
For assembly, I sprayed the casserole with cooking spray; next I layered in the potatoes; then the creamy spinach. The salmon fillets went on top and the dish was baked for 25 minutes (15 minutes uncovered and 10 minutes covered). Once I removed it from the oven, I spooned on some of the Bechamel sauce I reserved.
This is really so easy, hearty and delicious. I hope you’ll give it a try!
- 1 pound of salmon fillets, cut into pieces
- 2 - 15 ounce cans whole new potatoes, drained and sliced ¼" pieces
- 1 - ten ounce package chopped frozen spinach, thawed and squeezed of moisture
- 6 tablespoons butter
- 1 cup diced onion
- 5 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg (fresh ground is always best)
- 1½ cups half & half (or milk, or cream)
- ¼ cup white wine
- salt and ground black pepper, to taste
- Preheat the oven to 400° F.
- Spray a 9 x 13" casserole with cooking spray and set aside.
- In a medium-sized saucepan, over medium heat, melt the butter.
- Add the onions and saute for about 4 minutes.
- Add the flour and nutmeg, cook for about 3 minutes.
- Add the cream and wine and stir to combine; continue to cook until the sauce begins to thicken.
- Add salt and ground black pepper, to taste.
- In a medium-sized bowl, add the spinach and ¾ of the sauce (reserve the remaining sauce for later)
- Stir to combine.
- Layer the bottom of the prepared casserole dish with the sliced potatoes.
- Add the creamed spinach to the top of the potatoes.
- Next add the salmon fillets.
- Sprinkle with kosher salt and ground black pepper.
- Place the casserole dish into the preheated oven and bake for 15 minutes.
- After 15 minutes, cover the dish with a sheet of aluminum foil and continue to bake for another 10 minutes.
- At this point you will want to reheat the reserved sauce. You may want to add a few tablespoons more of cream to thin the sauce slightly.
- Once the casserole is removed from the oven, spoon on the reserved sauce and serve immediately.
Check out the links below for all of the other Fish in a Dish – Fish Friday Foodies posts. Thanks also, to Sue for hosting this month’s event.