COHO SALMON & DILL LASAGNA

COHO SALMON & DILL LASAGNA

Recipe Courtesy of Chef John Mazziotti http://www.chefdepot.net Phone: (630) 434-7768

Yield - 8 Servings

Ingredients –

2 Lb. Salmon Fillets (4 oz. each)

10 oz. Onion, Small Dice

1 Garlic Clove, Mince

1 t. Olive Oil

4 oz. White Wine

1 lb. Lasagna, Cooked Al’Dente

16 oz. Sour Cream

4 oz. Milk

1 oz. Dijon Mustard

16 oz. Mozzarella Cheese, Sliced thin with a Cheese Knife

1 T. Dry Dill Weed

Dash Paprika

1 Lemon, Cut into 8 pieces

1 oz. Chef Depot House Seasonings

Method -

Fillet the salmon with a sharp Fillet Knife, remove the pinbones with a pair of fish pliers.

In a heavy sauté pan heat oil until very hot, add onions, garlic and salmon fillets with white wine, cover and cook until flaky. Let the fillets cool completely and place them in a bowl.

Add the milk, sour cream and mustard mix well.

Add Chef Depot House Seasonings, taste and add more seasonings if desired.

Lightly butter a 9 inch by 12 inch baking pan and lay in lasagna noodles, add salmon mixture and cheese, repeat until all salmon is used. Sprinkle the top with cheese and paprika.

Bake at 350 degree’s F. for about 30 minutes. Remove from oven and let cool. Cut into large squares and serve with fresh lemon wedges.

Chef’s Note: We use the fillet knife pictured in “Sportsmans Corner” to clean our Salmon.

It is the most amazing fillet knife I have ever used! Made in Solingen, Germany, it is a great value and it really holds an edge.

I use a DMT Diamond Sharpening Steel to quickly return the edge while filleting our catch.

I fillet my whole salmon on a acrylic poly cutting board that is easy to clean and leaves no taste or smell(dishwasher safe).

I also use a pair of small needle nose fish pliers to remove the pinbones from the Salmon.

I weigh out the salmon portions on a Stainless Steel Scale (See “Products” section).

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