Sunday, October 9, 2016

Burl Ives' Salmon Bake

Burl Ives' Salmon Bake

1 can (10 3/4-ozs.) condensed cream of mushroom soup
1/2 can water
1 tsp. dried dill leaves, crushed
4 tsps. lemon juice
2 cups cooked rice
1 cup cooked peas (fresh, frozen or canned)
1 can (16 ozs.) salmon, drained and flaked
1/2 cup sliced almonds
Lemon slices

In a lightly-buttered 1 1/2-quart baking dish, blend soup and water. Add remaining ingredients except almonds, lemon slices and paprika. Bake in preheated 350 degrees F. oven for 30 minutes (or until hot). Stir in almonds. Garnish with lemon slices and paprika. Serves 4.

Thoughts: Substitute tuna for salmon and season with 1/4 tsp. thyme instead of dill. For a "cheesy" version of fish bake: 1 can mushroom soup, 1/2 can water (or skim milk), 1 cup grated American cheese, 2 cups rice, 1 cup cooked peas, 1 can salmon (or tuna), 1 tbsp. grated onion, 1/2 tbsp. melted butter, 1/2 tsp. salt, 1/8 tsp. pepper and strips of sliced pimento for garnish. Bake as directed above.

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