Cheesy Corn Casserole
This cheesy corn casserole is surprisingly light and fluffy, thanks to eggs and a whirl in the blender. The sweet corn batter and salty Cheddar cheese make this casserole pleasing to kids and adults alike.
Read MoreSalmon with Smoky Mayo & Quinoa Pilaf
Drescription
We love the ease of cooking salmon straight from the freezer—not only does it save you a step, this method also gently steams the fish for super-moist results. The salmon gets served with a quinoa pilaf for a healthy and filling meal.
Ingredients
- 1 cup water
- 4 frozen salmon fillets (about 1 1/4 pounds)
- ½ cup quinoa
- ¼ cup mayonnaise
- 1 teaspoon smoked paprika
- 1 ¼ teaspoons grated garlic, divided
- ½ cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt, divided
- 2 cups frozen peas
- ½ teaspoon dried dill
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
Directions
- Preheat oven to 425°F. Bring water to a boil in a medium saucepan.
- Place salmon in a baking dish (skin-side down, if not skinned). Cover tightly with foil. Bake for 15 minutes.
- Meanwhile, add quinoa to the boiling water, cover and reduce heat to maintain a lively simmer. Cook until most of the water has been absorbed and the quinoa is tender, 15 to 20 minutes.
- Combine mayonnaise, paprika and 1/4 teaspoon garlic in a small bowl. Combine panko, 1 tablespoon oil, 1/8 teaspoon salt and 1/2 teaspoon garlic in another small bowl.
- Uncover the salmon and spread each fillet with about 1 tablespoon of the mayonnaise mixture topped with 2 tablespoons of the panko mixture, pressing to adhere. Continue baking, uncovered, until the fish is opaque in the center and the breadcrumbs are golden brown, 7 to 10 minutes more.
- Add peas and the remaining 1/2 teaspoon garlic, 1 tablespoon oil and 1/8 teaspoon salt to the quinoa. Cook over medium heat, stirring, until the peas are hot and the water is mostly evaporated, about 3 minutes. Stir in dill, lemon zest and lemon juice. Serve the quinoa with the salmon.
