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:
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.
Once the vegetables are coated with flour, cook them for 1 minute to get rid of the flour’s raw taste.
Add the salmon to the chowder just before it goes into the oven to ensure it won’t get overcooked and dry out.
% 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.