Salmon Casserole

I've been buying in bulk lately. Not Sam's or the others, Restaurant Depot. It's not for the public, just businesses. They have some really great deals, so I go there whenever I need to stock up on something.

Now you did not hear this from me, but they sell prepackaged frozen fish, wrapped in individual servings.  It's good, cheap, so I buy it.  Well as luck would have it, I got some salmon that was a little strong.  Not bad but sometimes fish is like that.  So I started to experiment with it.  Hence this casserole.


There is some work involved in this one but it came out perfect.


3 small carrots, diced

2 celery sticks, diced

1/2 small onion, diced

1 cup chicken stock

1 can Campbell's Cream of Celery soup

Some grated Parm cheese

1 lb. salmon

1 cup regular rice, not minute

2 cups water

some butter and EVOO


To Make:


With the oil and butter, sauté the veggies until they just start to sweat.  Season with S&P.  Then add the stock and some water to the pan.  As it starts to boil add the salmon and poach until done.  You should flip at least once.  Maybe ten to fifteen minutes depending on the thickness on the fillet.


When done, remove the fish, then strain out the veggies, SAVE THE LIQUID!


Make sure you have two cups of liquid, add water if you need more, and use this to cook the rice.  20 minutes or so.


When the rice is done, add all the ingredients into a baking dish.  Yes you should mix it all together.


Cover and bake at 350 for about 45 minutes. Serve with a salad maybe?  Whatever you like.


Now for a secrete ingredient.  When I was in Costa Rica last year I found a Salsa.  But not like you would expect.  It's a smooth spicy liquid that goes very well with a bunch of things, but it is best on a fish dish.


It's made my Lizano and can be purchased online right here in the good ole USA  Try it!


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