Recipe: Salmon Bake

SALMON BAKE

Serves 4

1 lb can salmon, drained well, skin and bones removed [See below the recipe for the adjustment to this ingredient.]

1 Tbsp lemon juice

1 C raw carrots, peeled and grated

1 small bell pepper, diced

½ C mayonnaise or salad dressing (preferably homemade—see recipes in Basics and Appetizers … sections)

Butter

1 Tbsp flour

½ C milk

1/8 tsp paprika

1 egg, beaten

2 slices white bread (preferably homemade—see recipes in Baked Goods section)

Preheat oven to 350^o. Sprinkle salmon meat with lemon juice, and fold in carrots, bell pepper, and mayonnaise or salad dressing. Melt 1 Tbsp butter in a saucepan, stir in flour until smooth, add milk, and cook and stir until thick., Remove from heat, stir in paprika, stir a little bit of hot mixture into egg, then stir back into mixture (taking care not to curdle egg). Fold sauce into salmon mixture and spread in a lightly greased casserole. Butter bread slices, cut into squares, and arrange buttered sides up over top of casserole. Bake 25-30 minutes, or until bubbly and hot.

Crazy good

 Keep reading to learn how to substitute filets for canned salmon.

ADJUSTMENT

As  I mentioned, Mr. Big Food had purchased two salmon filets (from the U.S.A.) on our way home last evening. He comments, 

In the Salmon recipe I replaced canned salmon with 12 oz salmon steaks, grilled
over charcoal, then skins removed and flaked.