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black casserole dish with baked salmon casserole garnished with crushed Ritz crackers
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5 from 1 vote

Salmon Casserole

Fresh roasted salmon, orzo, sauteed mushrooms and bright green peas in a creamy white wine sauce with goat cheese. A new spin on old school Tuna Casserole - NO canned soup!
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: seafood
Keyword: salmon casserole, seafood casserole, salmon casserole recipe, tuna casserole
Servings: 4 servings
Calories:

Ingredients

SALMON

  • Cooking spray
  • 1/2 to 3/4 pound salmon fillets
  • salt and pepper
  • 1/4 teaspoon garlic powder

THE PASTA

  • 1 1/2 tablespoons olive oil divided
  • 2 tablespoons butter divided
  • 4 ounces fresh mushrooms slices
  • 2 cloves garlic grated
  • 1 cup orzo uncooked
  • 1/3 cup dry white wine
  • 2 1/4 cups chicken stock may use seafood or vegetable stock
  • 1/2 cup frozen peas
  • 3 ounces goat cheese
  • 1/4 cup half and half can use heavy cream
  • 2 1/2 tablespoons chopped parsley divided

CRISPY TOPPING:

  • 6 crushed Ritz crackers whole wheat used; can use original or breadcrumbs
  • 1/2 tablespoon butter melted
  • 1/2 tablespoon chopped parsley

Instructions

CRISPY TOPPING:

  • To a small bowl melt 1 tablespoon of butter then blend with crushed Ritz crackers and chopped parsley then set aside.

ROASTING THE SALMON:

  • Preheat the oven to 400 degrees. Line a baking sheet with foil then lightly spray it with cooking spray.
  • Place the salmon on the foil then season with 1/4 teaspoon of salt, a pinch of black pepper and 1/4 teaspoon of garlic powder.
  • Bake the salmon 8-12 minutes (depending upon the size of your filet and your oven) or until the internal temp is 145 degrees.
  • Remove the salmon from the oven, carefully slide a spatula between the skin and fish to remove the skin then break the salmon into bite-size pieces.

THE CASSEROLE

  • Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet over medium to medium-high heat. Drop in the sliced mushrooms and lightly season with salt and pepper. Cook 4-5 minutes or until browned then remove from the skillet.
  • To the same skillet pour in the remaining 1/2 tablespoon of olive oil then add (uncooked) orzo and grated garlic.
  • Lightly toast the orzo over low heat for 1 minute then pour in the wine. Simmer 2-3 minutes or until wine is reduced then add the stock, 1/2 teaspoon of salt and a pinch of black pepper.
  • Cover and cook 8 minutes or until the orzo is al dente.
    Fold in the goat cheese over low heat, then add the half and half, peas, mushooms and remaining 2 tablespoons of chopped parsley.
  • If your skillet isn't oven-safe, transfer the casserole to a baking dish then nestle the salmon chunks in.
  • Sprinkle the crushed cracker blender over the top then broil 1 minute or until the crumb topping is very lightly browned. Remove from the oven and let the casserole sit for 2 minutes then serve.