Corn Bread-Topped Salmon Recipe

Corn Bread-Topped Salmon RecipePhoto by: Taste of Home Corn Bread-Topped Salmon Recipe Rating 3

There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.—Billie Wilson, Murray, Kentucky

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Corn Bread-Topped Salmon Recipe
  • Prep: 15 min. Bake: 30 min.
  • Yield: 6-8 Servings
15 30 45

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/4 cup milk
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1-1/2 cups frozen peas, thawed
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup finely chopped green pepper
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon dried thyme

Directions

  • In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare corn bread batter according to package direction; stir in the remaining ingredients. Spoon over salmon mixture.
  • Bake, uncovered, at 400° for 30-35 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 cup equals 311 calories, 12 g fat (3 g saturated fat), 61 mg cholesterol, 1,132 mg sodium, 33 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Corn Bread-Topped Salmon in Casserole Cookbook , p116

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Corn Bread-Topped Salmon (3)

Corn Bread-Topped Salmon Recipe

Corn Bread-Topped Salmon

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Reviewed on Mar. 04, 2010 by payontime

There are no instruction for the following ingredients: pinientos, green pepper, onion, celery seed, thyme.


Reviewed on Feb. 22, 2010 by jimmywf

Fantastic and easy to make!!!


Reviewed on Feb. 22, 2010 by tkarinas

Salmon is not a meal we serve very often, as two of my children are deathly allergic to seafood. It's a good recipe though, and one I'll consider making if they are not home.

 
 
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