Baked Salmon And Dill Casserole Recipe

About this recipe

A hearty pescatarian dinner featuring baked salmon, a crispy breadcrumb crust, and a creamy dill sauce. Perfect for solution seekers looking for a satisfying and easy-to-make meal.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 200G All Things Butter Unsalted Butter
• - Tiberino 1888 Polenta With Aromatic Herbs
• 227G Paxo Golden Breadcrumbs
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease an 8-inch pie plate.
2. 2. In a large bowl, combine 2 cups of bread crumbs, 1/2 cup of milk, 2 tablespoons of flaxseed flour, 1 tablespoon of onion grated using a box grater, 1 tablespoon of melted butter, and 1/2 teaspoon of salt. Mix until the bread crumbs are moistened.
3. 3. Transfer the breadcrumb mixture to the prepared pie plate, spreading it evenly.
4. 4. Prepare 2 cups of polenta according to the package directions. Once prepared, stir in 1 additional tablespoon of flaxseed flour until evenly combined.
5. 5. Spoon the polenta around the edge of the breadcrumb mixture in the pie plate, creating a border.
6. 6. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and the edges are bubbling.
7. 7. While the casserole bakes, serve the yogurt cold on the side as a refreshing accompaniment.
8. 8. Remove the casserole from the oven, let it cool slightly, and cut into wedges. Serve with the yogurt for a complete meal.