Lunch / Dinner
Skillet Salmon Chowder Casserole
Turn the perennial favorite — fish chowder — into a stick-to-your-ribs Skillet Salmon Chowder Casserole. With hash brown potatoes, succulent pieces of fresh salmon, and a bright and bacony bread crumb topping, everyone will be coming back for a second helping.
FOR THE CHOWDER, COOK:
FOR THE CRUMBS, COMBINE:
Test Kitchen Tip
When purchasing salmon for this skillet, choose thick center pieces, rather than thinner ones from the tail end of the fish.
Preheat oven to 350°.
For the chowder, cook bacon in a 12-inch cast-iron skillet until crisp; transfer to a paper-towel-lined plate, then mince once cool.
Melt butter in same skillet with drippings over medium-low heat. Stir in leeks, carrot, celery, and cayenne; season with salt and black pepper, and sweat until leeks soften, about 8 minutes. Sprinkle flour over vegetables, and cook, stirring, 1 minute. Increase heat to medium-high.
Deglaze skillet with wine, scraping up any brown bits; cook 1 minute. Stir in stock, cream, lemon juice, and thyme; bring to a simmer.
Stir in hash browns and salmon; return chowder to a simmer. Place skillet on a baking sheet and bake casserole until bubbly around the edges, about 20 minutes.
For the crumbs, combine panko, melted butter, zest, and minced bacon.
Preheat broiler to high with rack 6 inches from element.
Sprinkle crumbs over chowder, broil until golden, about 2 minutes, then top skillet with parsley.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 105mg 35%
Sodium 404mg 16%
Carbs 25g 8%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.