It’s still chilly outside so comfort food meals are still a thing, like this Baked Salmon and Wild Rice Casserole! Full of tasty salmon chunks, spices and vegetables!
I love turkey and I had an awesome time over Thanksgiving but now I’m ready to slap my taste buds back to reality and tell them that there’s more to life than white meat! So what’s the next best thing…actually better than turkey?
It’s salmon guys, and judging by this Skillet Seared Salmon, Salmon Tacos, and Salmon Spinach Pappardelle, you might say I have a thing for salmon. I love that it’s such a versatile and easy to source ingredient, and it’s healthy too!
Salmon is packed with great omega 3 fatty acids, loaded with protein and is so easy to cook. My whole family love it and love that it can be cooked so many different ways.
How to make my baked salmon casserole
This dish is definitely from the comfort food category. Its thick and rich with a fantastic nutty flavor from the wild rice. Make sure you cut the potatoes on the smaller side because the bigger they are the longer they’ll take to fully cook. Cooking the vegetables is like making stuffing at Thanksgiving, you’ll want to cook them low and slow to develop that great base flavor.
Can I use regular rice?
Yes you could but the dish would lack flavor. If you’ve never had wild rice before give it a try and you’ll notice the flavor difference immediately. Wild rice has a nutty flavor and really elevates a dish.
Tips for making this baked salmon casserole
- Don’t cut the salmon too small. Each piece should be about 1-1/2 inches or it’ll just break up.
- Dice the potatoes, leeks and carrots into very small pieces.
- Use good quality chicken stock.
What is the best salmon to use?
Try and use thick center cut filets as the thinner tail pieces will cook before everything else and be more dry. Copper River Salmon is a little more expensive but well worth it. King salmon as well as Sockeye and Coho are all fantastic fish. The salmon is not farmed and the flavor is amazing. Make sure your salmon has had the skin taken off before cooking.
How to serve my casserole
This recipe has everything already in it to satisfy even the biggest hunger so I like to just scoop it into a bowl and garnish with extra Parmesan cheese. You could also add some fresh chopped rosemary or thyme over the top.
Store any leftovers in the fridge and to reheat, place the casserole into separate serving dishes, cover with plastic wrap and warm in the microwave.
Baked Salmon and Wild Rice Casserole
- 2 tbsp olive oil
- 2 cups finely diced potato
- 1 ½ cups sliced leeks
- 1 cup diced carrots
- 2 cloves garlic, minced
- 3 cups cooked wild rice
- 1 ¼ pounds salmon, skin removed and cut into 1 inch squares
- 3 tbsp butter
- 3 tbsp all purpose four
- 1 ½ cups chicken stock
- 1 ½ cups half and half
- 1 ½ tbsp of your favorite Cajun seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated fresh Parmesan
- Preheat the oven to 350 degrees F. You will also need a 13 x 9-inch deep baking pan or equivalent.
- In a large pan heat the oil and add the diced potato. Cook until the potatoes feel soft when poked with a sharp knife.
- Add the leeks, carrots, and garlic. Stir and cook for about 6-8 minutes.
- Turn of the heat and add the wild rice and salmon chunks. Set aside.
- In another pan, melt the butter and then add the flour over a medium heat.
- Stir well until the mixture gets thick.
- Gradually add the stock whisking well after each addition to avoid lumps.
- Bring to a simmer and start to gradually add the half and half.
- Simmer for 5-6 minutes then add the cajun seasoning, salt and black pepper.
- Pour the sauce into the pan with the salmon and rice and gently mix everything together.
- Transfer the whole casserole to a 13 x 9 inch baking pan or equivalent and sprinkle the Parmesan over the top.
- Bake in the oven for 30 minutes and the edges are bubbling.
- Serve at once.