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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I made this recipe up the other day. We found it to be very good. Even the leftovers didn't last 24 hours. It is really a meal in a dish. Ingredients:
1 (7 1/2 ounce) can sockeye salmon |
1 (10 ounce) bag spinach |
8 ounces fresh mushrooms |
1/4 teaspoon freshly grated nutmeg |
1 teaspoon dried thyme |
salt & pepper |
1 cup milk |
1 tablespoon butter |
1 tablespoon flour |
1/2 teaspoon salt |
pepper |
1/2 teaspoon dijon mustard |
1/2 teaspoon dried dill |
1 teaspoon lemon juice |
1 dash tabasco sauce |
2 cups well seasoned mashed potatoes |
Directions:
1. Blanch spinach drain well. Place in the bottom of a Pyrex loaf pan that has been sprayed with cooking spray.
2. Season with nutmeg, salt & pepper.
3. Sauté mushrooms till nice and golden. Season with thyme, salt & pepper. Place over spinach.
4. Melt butter in saucepan.
5. Add flour and cook till flour loses its rawness.
6. Stir in milk and cook and stir until thickened.
7. Add salt & pepper, mustard, dried dill, lemon juice & Tabasco.
8. Gently fold in salmon.
9. Place over mushrooms.
10. Top with mashed potatoes.
11. Bake at 350°F about 25 min or until potatoes are nice and golden.
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