Salmon And Asparagus Casserole
Recipe from Family Circle

Looking for a casserole recipe to serve company? This elegant salmon and rice bake topped with a rich cream sauce deliciously fills the order.


Salmon And Asparagus Casserole

by 2  people


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Ingredients
  • 1   pound 
    fresh asparagus, trimmed, peeled and diagonally cut into 3-inch pieces
  • 1   cup 
    long-grain white rice
  • 2   tablespoons 
    snipped fresh dill
  • 1   tablespoon 
    fresh lemon juice
  • 1 1/2  teaspoons 
    butter
  • 1/2  teaspoon 
    salt
  • 1   pound piece 
    salmon fillet
Cream Sauce:
  • 1 1/2  tablespoons 
    butter
  • 2   tablespoons 
    all-purpose flour
  • 1 1/4  cups 
    chicken broth
  • 1/4  cup 
    dry white wine
  • 1/2  teaspoon 
    salt
  •  
    Pinch pepper
  •  
    Pinch ground nutmeg
  • 2   teaspoons 
    fresh lemon juice
  • 1/3  cup 
    heavy cream
  • 6   tablespoons 
    grated Parmesan cheese
Directions
1.
Position rack in upper third of oven. Heat oven to 425 degree F. Lightly oil shallow 12 x 8 x 2-inch casserole.
2.
Bring large pot of lightly salted water to boiling over high heat. Add asparagus. Cover; after water returns to boiling, cook for 4 minutes. Scoop out with slotted spoon; rinse under cold water to stop cooking.
3.
Add rice to boiling water. Return to boil, stirring; boil, uncovered, 10 minutes. Drain. Return rice to pot. Add dill, lemon juice, butter and salt. Turn into prepared casserole.
4.
Place salmon, skin side down, on cutting board. Remove any bones with tweezers. Starting at wide end, slice crosswise at angle into 1/4-inch-thick slices, without cutting through skin. Place slices over rice. Discard skin. Scatter asparagus over salmon.
Make cream sauce:

1.
Melt butter in saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in broth and wine; stir over medium heat until thickened and simmering, about 5 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Stir in lemon juice.
2.
Beat cream in small bowl until medium-stiff peaks form. Fold into sauce along with 4 tablespoons of Parmesan.
3.
Pour cream sauce over casserole. Sprinkle with Parmesan.
4.
Bake in top third of 425 degree F oven 20 minutes or until golden. Let stand 15 minutes before serving. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 278, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 6, carb. (g) 25, fiber (g) 2, pro. (g) 17, sodium (mg) 544, Percent Daily Values are based on a 2,000 calorie diet
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