Salmon and Green Olive Casserole Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| 2 tablespoons chopped shallots or green onions | ||
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salmon | 1 Can (10oz) | |
| Light cream | 1 3/4 Cup (16 tbs) | |
| Green olives | 1/2 Cup (16 tbs), diced | |
| Dill weed | 2 Teaspoon | |
| Salt | To Taste | |
| 1/4 cup soft bread crumbs, mixed with 1 tablespoon melted butter | ||
Directions
Saute shallots or green onions in butter until wilted.
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.
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.
Chef
