It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Salmon with Lemon Mushroom Sauce
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- #11805
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons chopped onion
1/4 cup butter or margarine, melted
1 can (16 ounce size) salmon, with liquid
3/4 cup milk (or a little more)
2 cups fine dry bread crumbs
3 eggs, lightly beaten
1/4 teaspoon poultry seasoning
1/4 cup minced parsley
1/4 teaspoon salt
1 dash nutmeg
1 can (10.75 ounce size) cream of mushroom soup
1 tablespoon lemon juice
1/2 teaspoon paprika
4 stuffed green olives, sliced
directions
Saute onion in heated butter until golden. Set aside.
Drain salmon, pouring liquid into measuring cup. Add enough milk to liquid to make 1/2 cup.
Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg. Shape into equal mounds and place in medium shallow baking dish.
Mix together 1/2 cup milk, soup, lemon juice and paprika. Pour around salmon. Top each mound with 2 olives slices.
Bake, uncovered, at 350 degrees F for 30 minutes.
added by
emilybaker
nutrition data
Nutritional data has not been calculated yet.
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