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Salmon and Green Olive Casserole Recipe
|Chopped shallots/Green onion||2 Tablespoon|
|Butter||1⁄8 Pound (1/4 Cup)|
|Flour||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Canned salmon||1 Pound (1 Can)|
|Light cream||1 3⁄4 Cup (28 tbs)|
|Green olives||1⁄2 Cup (8 tbs), diced|
|Dill weed||2 Teaspoon|
|Soft bread crumbs||1⁄4 Cup (4 tbs) (Mixed With 1 Tablespoon Melted Butter)|
Calories 436 Calories from Fat 313
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 18.4 g92.1%
Trans Fat 0 g
Cholesterol 116.9 mg
Sodium 502.7 mg20.9%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.9 g3.6%
Sugars 0.2 g
Protein 17 g34.2%
Vitamin A 22.1% Vitamin C 2.8%
Calcium 9.5% Iron 7%
*Based on a 2000 Calorie diet
Stir in flour and about 2 grindings of the pepper mill.
Drain salmon, reserving liquid.
Add enough light cream to salmon liquid to make 2 cups; stir into flour mixture.
Cook, stirring, until thick and smooth.
Add olives, dill weed, and salt, if necessary.
Remove skin and bone from salmon, break into large pieces and place in a 1-quart casserole.
Pour in the sauce, turn 2 or 3 times with fork to mix, and sprinkle top with buttered crumbs.
Before serving, heat in hot oven (400°) for 15 minutes, or until hot and brown on top.
Makes 6 servings.