Salmon-Rice Hot Dish Recipe

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The Great Minnesota Hot Dish Your Cookbook for Classic Comfort Food

  • Yield: 4 Servings


  • 1 cup long-grain white rice, cooked in salted water 15 minutes and drained
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh parsley
  • 4 tablespoons butter, divided
  • 1 pound salmon fillet, cut into 2-inch pieces
  • 1½ pounds fresh asparagus, cut in half crosswise and blanched
  • ½ cup finely chopped onion
  • 3 tablespoons all-purpose flour
  • 1½ cups chicken stock or broth
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • Pinch ground black pepper
  • ½ cup Parmesan cheese, divided
How to Make It
  1. Preheat oven to 450˚F.
  2. Combine rice, lemon juice, parsley, and 1 tablespoon butter in a bowl. Spoon rice mixture into a lightly greased, shallow 2-quart glass baking dish. Place salmon on top of rice. Place asparagus on top of salmon. Cook onion in remaining 3 tablespoons butter in a saucepan over medium heat until tender.
  3. Gradually stir in flour until well blended. Add stock; stir until thickened. Stir in cream, salt, pepper, and 4 tablespoons cheese. Pour cream mixture over asparagus. Sprinkle with remaining 4 tablespoons cheese. Bake 25 minutes or until very hot and browned on top.

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