Just remember to buy the best salmon, the man in our house has a bit of a thing about bony meats, or bones in soups... which of course means if there is one he gets it!
I like this recipe because it uses ingredients I always have on hand, and it looks really pretty in the baking dish.
If you want to shop for the baker (mine is the aubergine colour one), silicone steamer, lemon dilly mix, or 3 onion dip mix check out: victoriadelorme.myepicure.com
Supplies:
- Oven proof baking dish
- 2 cans of water packed salmon
- 1/3 cup milk
- 1 tbsp Epicures Lemon Dilly Dip Mix
- 2 tbsp Epicures 3 Onion Dip Mix
- 1/2 lemon to squeeze juice
- Parmesan cheese to taste (the first time I made it I used the Kraft shaker parmesan because that's what I had, the second time I used grated asiago (because that's what I had) both were delicious- just make sure you use a strong hard cheese to top)
- 4-5 potatoes peeled and cut into cubes
- Salt and pepper to taste
Method:
Step 1: Preheat your oven to 400 degrees, with rack in the middle. Lightly oil your baking dish. I use this really cool Misto that I use to spray my cooking pans. Usually I fill it with extra virgin olive oil from Evoolution for misting.
Step 2: In your silicone steamer place chunked potatoes (I've also used left over slices from making Chips and Dip) and sprinkle on 3 Onion Dip Mix. Add a little water, put the lid on and microwave for 6 minutes or until potatoes are soft. Stir half way through
Step 3: In a mixing bowl combine salmon, Lemon Dilly Mix, juice of half a lemon and salt and pepper to taste. Spread this mixture out into your baking dish.
Step 4: Mash the potatoes with 1/3 cup milk, then spoon potato mixture on top of salmon mixture in baking dish. Sprinkle with strong, hard cheese.
Step 5: Bake for 20 minutes or until edges and cheese are golden and all is heated through
