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    You are in: Home / Recipes / Salmon, Spinach and Dill Potato Bake Recipe
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    Salmon, Spinach and Dill Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    English_Rose's Note:

    Salmon marries well with potato and spinach in this comforting recipe to make and freeze, ready to be pulled out whenever you don't want to cook. Freeze for up to 2 months, defrost at room temperature for 8 hours or until fully thawed and bake for 50 minutes. To eat straightaway, prepare up to the end of step 4, then continue from step 6. From Delicious Magazine.

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    Units: US | Metric


    1. 1
      Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside.
    2. 2
      Meanwhile, put half the spinach in a colander over the sink. Pour over boiling water to wilt the spinach, then refresh in cold water. Repeat with the remaining spinach. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the salmon, onion and lemon zest.
    3. 3
      Make a white sauce. Melt all but 1 tsp of the butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened. Season, stir in the dill and cool slightly. Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre (2 1/2 quart) baking dish.
    4. 4
      Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the salmon.
    5. 5
      Chill, cover and freeze for up to 2 months. Thaw at room temperature for 8 hours or until fully thawed.
    6. 6
      Melt the remaining butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6/400°F Bake for 50 minutes, or until hot throughout. Serve with peas.

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    Nutritional Facts for Salmon, Spinach and Dill Potato Bake

    Serving Size: 1 (712 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 758.9
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 12.7 g
    Cholesterol 193.8 mg
    Sodium 477.4 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 5.7 g
    Sugars 2.8 g
    Protein 76.0 g

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