Salmon Vegetable Bake
A creamy salmon and vegetable bake with cheesy topping and crispy fried onions, perfect for a hearty family dinner or casual gathering with comforting flavors.
Ingredients
Instructions
- Stir together the cream of celery soup and milk in a microwave-safe bowl.
- Microwave on High until boiling, stirring every 2 minutes.
- Stir in the quick cooking rice, cover, and let stand for 5 minutes.
- Remove skin and bones from the drained salmon and break into large chunks.
- Add the salmon, cooked mixed vegetables, sliced water chestnuts, and pimentos to the soup-rice mixture.
- Mix until well combined.
- Cook uncovered on High for 5 to 7 minutes until heated through, stirring after 3 minutes.
- Top the mixture with cubed mozzarella cheese and French fried onions.
- Cook on High for 1 minute until the cheese is melted and topping is crispy.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the soup mixture. You can substitute the quick cooking rice with brown rice, but adjust the cooking time accordingly. Using fresh vegetables instead of frozen can enhance the flavor, but ensure they are cooked and drained well. Add herbs like dill or parsley for a fresh taste.
Serving Suggestions
This Salmon Vegetable Bake is delicious served alongside a simple green salad or steamed broccoli for a balanced meal. You might also enjoy pairing it with crusty bread for a hearty touch. For a twist, it pairs beautifully with Lobster Or Crab Meat Salad, creating a seafood feast that’s sure to impress.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover; heat on medium power, stirring occasionally until heated through. Alternatively, you can reheat in the oven at 350°F until warm, which helps maintain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Vegetable Bake contains roughly 241 calories, with 11g protein, 21g carbohydrates, and 13g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of vitamin A and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, fresh salmon can be used in place of canned salmon. Cook it first until flaky, then break it into chunks before mixing it into the dish. This will give your bake a fresher taste and improved texture.
What can I substitute for cream of celery soup?
If you don't have cream of celery soup, you can use cream of mushroom soup or make your own by combining heavy cream with sautéed celery and onions. This will maintain the creamy consistency while adding a different flavor profile.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes into the mixture. You could also drizzle some hot sauce on top before serving for an extra kick. Adjust the spices according to your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).