SLAMMIN’ SALMON OLYMPIA

Submitted by Audrey Alfaro


About the cook: I'm Audrey. I'm a rockstar mom, okay wife and foul-mouthed chef from Anchorage, Alaska. I love horror flicks, fried chicken and vodka. Not together, but just in general. When I'm not cooking, you can find me at thrift stores or feeding the homeless. I'm a food columnist for the Spokesman Review, costume maker extraordinaire, a perfectionist, and lover of all things edible. I was once on a show on MTV and a contestant on Food Network's Halloween Baking Championship. Whipped cream was used on both. CHEERS!

About the dish: This is my most requested recipe. "Olympia" style is a layered dish. Usually with onions on the bottom (I prefer mine with spinach), then fish, next is a creamy layer of equal parts mayo and sour cream, then it's topped off with a crispy element (bread crumbs, panko, or Ritz). Growing up, this dish was a staple at our family gatherings. It's traditionally made with halibut, but really, any fish will do.



National Origin: AMERICAN

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

1 lb. salmon fillets, skinless and boneless
3 cups spinach (and/or onions)
1 cup mayonnaise
1 cup sour cream
1 tablespoon lemon juice, fresh squeezed
3 dashes of Worcestershire Sauce
4 dashes of Tabasco
1 tablespoon of dill, fresh, chopped
3/4 cup parmesan, shredded
Salt
Lemon pepper
Garlic powder
6 tablespoons butter
1 1/2 cup panko bread crumbs
1 teaspoon parsley flakes

Preparation:

Preheat oven to 375 degrees. Grease a 8×8 casserole dish. Spread spinach in dish, dollop with 3 tablespoons of butter and season with salt and lemon pepper.
Arrange salmon fillets over spinach and season with salt, lemon pepper and some dill.
In a medium bowl, mix together mayo, sour cream, lemon juice, Worcestershire sauce, Tabasco, dill and 1/2 cup parmesan. Season to taste with salt, lemon pepper and garlic powder. Spread mixture over salmon.
Melt 3 tablespoons of butter in a bowl, then stir in panko, parsley flakes and remaining parmesan. Sprinkle evenly over mayo topping.
Bake for 35-40 minutes, or until golden on top and sides are bubbling.
Let sit 10 minutes before serving.

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