Salmon Lasagna is a big hit in our house! Every time we serve this dish to our guests, there is always someone who says "Can I get some pieces for my family? I want them to taste this." Salmon Lasagna has an amazing harmony of the white sauce, salmon, vegetables and herbs. This dish can be prepared in advance, and it will be a great main dish for your party. You will get "Wow!" from your guests for sure.
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| Salmon Lasagna with onion & zucchini & herbs |
Ingredients:
Lasagna
12 lasagna noodles
1 1/2 cup Parmesan cheese
Salmon
4 Tablespoons butter
1 Tablespoon chopped garlic
1 - 1 1/2 pounds salmon with skin
1/4 - 1/2 lemon
White sauce
2 Tablespoons butter
3 Tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups whip cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup chopped fresh basil
Filling
2 Tablespoons extra virgin olive oil
1 1/2 finely chopped onions
1 Tablespoon chopped garlic
1 teaspoon dry thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 cups grated green zucchini
2 cups grated yellow zucchini
1 Tablespoon dry parsley
Directions:
1: Cook lasagna noodles according to box directions. Put drained lasagna noodles in a single layer on sheet sprayed with oil until ready to proceed.
2: Prepare salmon by patting with a paper towel to remove moisture. Season with salt & pepper to taste. In large skillet, place 4 Tablespoons of butter and 1 Tablespoon chopped garlic over the medium heat. Place salmon skin side up in skillet, and sear for 2-3 minutes. Flip salmon and cook for an additional 2-3 minutes. No need to cook them through (It will finish cooking when it is baked in the lasagna).
3: Remove skin and flake salmon into pieces. Squeeze 1/4-1/2 lemon on top of flaked salmon. Cover and refrigerate.
4: Melt butter in medium saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk constantly. (Don't let flour brown.) Whisk in milk, whip cream, salt and pepper. Bring to a boil. Reduce heat to low. Simmer 5-7 minutes, stirring occasionally.
5: Add basil and simmer an additional 2 minutes. Set aside.
6: Heat extra virgin olive oil in large skillet over medium heat. Add onions and cook 3 minutes or until soft. (Don't let onions brown.) Stir in garlic, thyme, salt and pepper. Cook 1-2 minutes.
7: Stir in green & yellow zucchini and cook 5-8 minutes or until the liquid is evaporated. Stir frequently. Before you turn off the heat, stir in parsley.
8: Spray 9×13 inch baking pan with oil. Reserve 1/2 cup of the white sauce and 1/2 cup of the Parmesan cheese.
9: Arrange 3 lasagna noodles in baking pan. Spread noodles with 1/3 each of the remaining white sauce, salmon, filling and remaining Parmesan cheese. Repeat layers twice. Top with remaining 3 noodles, reserved white sauce and Parmesan cheese. (If you bake lasagna next day, put the plastic wrap on top of it and refrigerate it until you need.)
10: Heat oven to 375F. Bake the lasagna uncovered for 40 minutes or until lasagna is hot throughout. Let stand 10-15 minutes before cutting.
11: Please enjoy!
12: Salmon Lasagna is a perfect match with both Grenache Blanc and Estate Syrah Rosé from Kula Vineyards & Winery. Our Grenache Blanc has elements of green apple, herb and minerality, along with floral scents and refreshing acidity. Any seafood dish is a great match with this wine. Estate Syrah Rosé is full of mouthwatering purple fruit. Expect plums, dried cherries and fresh blueberries mingling with hints of smoke and spice. This wine goes very well with pasta dishes. Please try them with Salmon Lasagna. You won't regret it!
Thank you so much for visiting Kula Vineyards Food & Wine!
