Creamy Salmon and Wild Rice Casserole
If you are tired of the same dinner, this salmon rice casserole is exactly what you need. Creamy and flavorful, packed full of vegetables for a healthy and delicious meal!
Servings: 6 people
Calories: 493kcal
Ingredients
- 1 cup uncooked wild rice
- 2 tablespoons olive oil
- 10 oz. (300g) sunchokes , scrubbed and cubed
- 1/2 lb. (225g) butternut squash , cubed
- 1 cup sliced leeks
- 1 lb. (450g) skinless fresh salmon , cut into1-inch squares
- 3 tablespoons butter
- 4 cloves garlic , minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 2 1/2 cups whole milk
- 1/2 cup shredded Parmesan cheese , plus 1/4 cup for sprinkling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper , or to taste
Instructions
- Preheat the oven to 350°F (175°C). Cook the rice according to package instructions.
- Meanwhile, heat the olive oil in a large skillet. Add the sunchokes and cook, stirring occasionally, until softened, about 10 minutes. Add the butternut squash and leeks and cook for about 10 minutes more.
- Transfer the vegetables to a 9 x 13-inch baking pan. Stir in the cooked rice and salmon.
- Wipe out the skillet and melt the butter. Add the garlic and cook 30 seconds, until fragrant.
- Stir in the flour until the mixture has thickened. Slowly pour in the wine, whisking continuously. Simmer for about 2 minutes until the wine has reduced in half.
- Gradually pour in the milk, whisking continuously. Simmer for a couple of minutes until the sauce starts to thicken.Stir in the Parmesan cheese, until melted. Finally, add the salt, black pepper, oregano, thyme, and cayenne pepper and stir well.
- Pour the sauce over the vegetables, rice, and salmon and stir everything together. Bake for 30 minutes.
Nutrition
Calories: 493kcal | Carbohydrates: 43.4g | Protein: 29.8g | Fat: 20.4g | Cholesterol: 71.3mg | Sodium: 281.8mg | Sugar: 11.9g