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Easy One-Pot St Patrick’s Day Salmon Casserole Recipe for Perfect Dinner

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A quick and comforting one-pot salmon casserole with creamy potatoes and fresh herbs, perfect for St Patrick’s Day or any cozy dinner.

Ingredients

Scale
  • 1 pound (450g) salmon fillets, skin removed, fresh or thawed frozen
  • 3 medium potatoes (about 600g), peeled and thinly sliced (Yukon Gold or red potatoes recommended)
  • 1 large leek, cleaned and thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) milk, whole or 2%
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
  • Salt and black pepper, to taste
  • 1/2 cup (50g) grated cheddar cheese, optional

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the salmon fillets dry and season lightly with salt and pepper. Set aside.
  3. Slice the potatoes and leek thinly (about 1/8 inch or 3 mm thick). Rinse the sliced leek thoroughly to remove grit.
  4. Melt butter in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
  5. Sprinkle the flour over the butter and garlic, stirring constantly. Cook for about 2 minutes until smooth and bubbly.
  6. Slowly pour in the milk while whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and thicken for 5-7 minutes.
  7. Whisk in softened cream cheese until fully melted and incorporated. Season with salt, pepper, and dill. Adjust seasoning to taste.
  8. Layer half of the sliced potatoes and leek evenly over the sauce in the skillet. Pour half of the sauce over the top to coat.
  9. Place the seasoned salmon fillets on top of the potato layer, then cover with remaining potatoes and leek. Pour over the rest of the creamy sauce, gently pressing down to submerge the layers slightly.
  10. Cover the skillet with aluminum foil and bake for 25 minutes to steam and soften the potatoes.
  11. Remove the foil and sprinkle grated cheddar cheese over the top, if using. Bake uncovered for another 10-15 minutes until the top is golden and bubbly and salmon flakes easily with a fork.
  12. Rest the casserole for 5 minutes before serving. Garnish with fresh parsley.

Notes

[‘Use a mandoline or sharp knife to slice potatoes thinly for even cooking.’, ‘Do not skip cream cheese for richness and tang.’, ‘Whisk continuously when adding milk to avoid lumps; use an immersion blender if lumps form.’, ‘Check salmon at 30 minutes to avoid overcooking; it should flake gently.’, ‘Fresh dill and parsley brighten the dish; dried herbs can be used but fresh is preferred.’, ‘Cover casserole with foil during initial baking to steam potatoes, then uncover for a golden top.’, ‘For gluten-free version, substitute flour with gluten-free blend or cornstarch (use half the amount).’, ‘For dairy-free option, use coconut or almond milk and dairy-free cream cheese alternatives.’, ‘Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.’]

Nutrition

Keywords: salmon casserole, St Patrick’s Day recipe, one-pot dinner, creamy salmon, easy casserole, quick dinner, comfort food, seafood casserole

Find it online: https://avabake.com/easy-one-pot-st-patricks-day-salmon-casserole-recipe-for-perfect-dinner/