John Myers
Casserole: Salmon and Vegetable Casserole
The perfect casserole: salmon and vegetable casserole recipe with a picture and simple step-by-step instructions.
- 150 g Fresh salmon fillet
- 0,5 piece Zucchino
- 6 piece Cherry tomatoes
- 0,25 piece Red peppers
- 2 piece Spring onions fresh
- 2 piece Free range eggs
- 2 piece Protein
- 0,5 teaspoon Dried thyme
- Salt and pepper
- 1 teaspoon Rapeseed oil
- Clean the spring onions and cut into rings (put the greens aside), dice the zucchino and also cut the bell pepper into small pieces.
- Heat the oil in a pan and sear the vegetables in it. Then layer in a baking dish. This was not greased today.
- Divide the cherry tomatoes and spread them on the bed of vegetables together with the fish fillet cut into cubes.
- Whisk eggs, egg white, salt, pepper and thyme well and pour over the fish.
- Bake in a preheated oven at approx. 150 degrees until the egg has congealed. The deeper the baking dish, the longer it will take. Here it was about 30 minutes.
- Sprinkle the casserole with the remaining spring onion rolls and serve with a fresh salad.
- 7th TIP: The eggs can be refined a bit with a dash of cream or milk.
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