Alpha Gal Friendly Salmon Casserole

Total time1 hr

Prep time20 min

Cook time40 min

5.0

(30)

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Ingredients

4 servings

For the casserole

1 ½ cups long-grain white rice, uncooked
1 ½ lb salmon fillet, skin removed, cut into 1-inch pieces
3 cups baby spinach, roughly chopped
4 scallions, green tops only, thinly sliced

For the sauce

2 tbsp garlic-infused oil
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp gluten free flour
2 cups chicken broth
1 cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp dijon mustard
1 tsp lemon zest
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper

For the topping

½ cup gluten free breadcrumbs
1 tbsp garlic-infused oil

For serving

2 tbsp fresh parsley, finely chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Cook the rice according to package directions until tender and all liquid is absorbed, about 18 minutes. Spread the cooked rice in an even layer across the bottom of the prepared baking dish.

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