I’ve officially been put on notice: no more venison…for a while at least. Apparently, I’ve found my wife’s breaking point. I have to admit I’ve been cooking up venison recipes like a crazy man lately trying to get through last years supply so I guess I understand. So on that note, here’s a great salmon recipe and like always, it’s also very easy and pretty darn healthy as well. It’s one of those recipes you can eat as much as you want and not feel real awful about it later!
Wild Salmon Zoodle Casserole
First off, find some salmon. Me and some buddies go up to the Manistee River every fall and catch a year’s supply so most of my fish recipes will include kings we caught and kept. If you don’t have any fresh caught salmon on hand, I hear there are plenty of them at the grocery store and a lot easier to catch.
1 can of cream of mushroom
A bag or can of frozen peas, corn, green beans, all of the above, or any vegetable you choose. (We used peas)
Dill, Cumin, Pepper,
First off, I lied a little. This exact recipe is a little more difficult than normal. Here’s why; you need a Julienne peeler. If you don’t have one, go to a grocery store and pick one up. When you do, you will be able to peel all sorts of vegetables and make noodles out of them like in the pictures. I used four smaller zucchini’s and peeled them into long skinny noodles we call zoodles. They are much healthier than traditional noodles and serve the same purpose. So, make yourself some zoodles and place them in a big bowl. Add in a can of cream of mushroom, mushrooms, and your veggies. Stir it all together and add in your spices. Now just set it aside.
Thaw and cook your salmon. Once it is cooked, use a couple forks and tear your fillets into small pieces. Add them to your mixture, stir it all up, and then spoon it into a casserole dish or baking pan. Cook it at 350 for about 30-40 minutes. Remove it from the oven and top it off with bread crumbs and cheese. Place it back in the oven for another 10-15 minutes. You may need to drain some water from the baking dish at some point. The zoodles hold a lot of moisture and it all comes out when they cook. That’s about it. Enjoy!