Instant Pot Salmon Casserole

salmoncaserole

Salmon Casserole

Still loving discovering what you can do with an Instant Pot.  I have the 6 qt 6-in-1 version.  I’m hunting for a good sale on the 3 qt 7-in-1 version so I can make my yogurt more easily, plus small versions of stew, etc.

Today’s experiment involved 2 frozen pieces of salmon, a can of cream of celery soup, half a bag of egg noodles, chicken bone broth and milk on hand.  Sounded like casserole to me so I adapted a chicken casserole recipe I’d seen to salmon with creamed soup instead of cream.

Ingredients:

  • 2 cups chicken broth
  • 2 cups milk (I use 1%)
  • 2 frozen salmon pieces (however large you want)
  • 1/4 cup olive oil
  • ground pepper to taste
  • 1 tsp of minced garlic
  • 2 cups frozen vegetables (I used peas and corn mixed)
  • 1 can of cream of celery soup (you can use any cream soup if you prefer something else)
  • spices to taste:  I used about a quarter tsp of dill, quarter tsp of cilantro paste, about a tstp of Italian spice, about a quarter tsp of poultry seasoning, several grinds of black pepper – I suggest you put whatever you think is best with salmon
  • a shake of ground parmesan

To cook:

  1. Heat the oil in IP on saute until hot.
  2. Add the salmon and cook until white on both sides and defrosted enough to split apart.
  3. Add the garlic and just stir into the oil then deglaze the pot with the broth.
  4. Add the spices, milk, vegetables, noodles and stir.
  5. Add the cream of celery soup on top and just gently stir so it mixed in enough on top to not be clumpy.
  6. Seal and heat on manual for 8 minutes.  Quick release.
IPSalmonCaserole

IP Salmon Casserole

If you find the broth is a little thin, put the pot on Saute, add either cream or a tbsp of corn starch mixed with enough cold water to melt the powder and pour in.  Stir for a minute or two until the sauce is thick enough.  Serve with ground parmesan on top.

You’ll notice I didn’t add salt – I normally don’t unless it’s essential to the recipe because I like to leave salt preference to the person eating the meal; nothing worse than a meal that’s too salty, and parmesan is normally salty tasting enough for me.

 

 

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