Tender Salmon Casserole
A creamy, oven-baked salmon and broccoli casserole finished with juicy cherry tomatoes and melty mozzarella.
Equipment
Ingredients
Main Ingredients
salmon (fresh, fillet)
300 g
broccoli (florets)
275 g
cherry tomatoes (whole)
150 g
mozzarella (balls)
150 g
cream (20% fat)
200 ml
eggs (large)
4 pcs
salt (fine)
1 tsp
nutmeg (ground)
0.5 tsp
Instructions
Blanch broccoli
Pour boiling water over broccoli florets and let sit for 5 minutes.
Prepare salmon
Cut salmon fillet into bite-sized pieces.
Assemble casserole
Layer salmon, broccoli florets, cherry tomatoes, and mozzarella balls in a baking dish.
Prepare custard filling
Whisk eggs, cream, salt and a pinch of nutmeg until smooth.
Pour custard over filling
Evenly pour the egg-cream mixture over the layered ingredients.
Bake casserole
Bake in a preheated 180°C oven for 30–35 minutes until the top is golden and custard is set.
Original recipe
Storage
Best eaten fresh; reheated casserole may release extra liquid
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