Easiest Way to Make Delicious Potato bake with mushroom sauce and salmon

Potato bake with mushroom sauce and salmon. Add potatoes and mushrooms to remaining oil mixture; toss to coat. Place potatoes and mushrooms on baking sheet. Stir, then make room on baking sheet for salmon. For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker. Heat butter in skillet and add mushrooms and green onions.

Saute over medium heat until mushrooms are tender. Stir in flour, parsley and salt. Add milk and bring to a boil. You can cook Potato bake with mushroom sauce and salmon using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Potato bake with mushroom sauce and salmon

1. You need 200 g of Salmon.
2. It's 1 cup of chopped mushrooms.
3. You need 200 g of cream cheese.
4. It's 3 of potatoes.
5. Prepare 1 of medium size aubergine, sliced.
6. You need 1 of medium size golden zucchini, sliced.
7. Prepare 2 cloves of garlic, chopped.
8. You need 100 g of butter.

Cook and stir until thick, then add wine or water and lemon juice. Boil one minute, then pour sauce over salmon. Separate salmon into chunks and set aside. Stir in salmon and green onions.

Potato bake with mushroom sauce and salmon step by step

1. Slice potatoes and boil for 10 minutes, once they are medium soft (not soft enough to mash, but soft enough to pierce), lay them flat in an oven tray and bake on a low heat for 15 minutes.
2. Oil a frying pan, and add garlic and butter.
3. When the garlic starts to cook, add mushrooms and cream cheese, keep stirring until mushrooms are cooked and cheese is melted.
4. Remove mushroom mixture from pan and blend until smooth.
5. In a frying pan, cover the bottom with water and bring to a simmer, then add zucchini and aubergine.
6. Season with salt and pepper and then add salmon.
7. Once all the ingredients are almost ready to eat, take the oven pan out of the oven, and layer each ingredient on top of the potatoes. (potatoes, aubergine, zucchini, salmon).
8. Cover the pan contents with the mushroom sauce, cover with grated cheese and bake until cheese is golden brown.
9. Serve and enjoy!.

Sauté the mushrooms and garlic in oil or butter until most of the moisture has evaporated. Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, sliced onion and soup in a buttered dish, ending with a potato layer. Carefully pour ¼ cup water into the skillet and stir mushrooms until liquid is absorbed. Plate salmon with sides of your choice and spoon sauce onto fish.