Cottage cheese baked salmon

Posted by petra08 on November 26, 2013 · 2 Comments 

There are some things that always makes excellent left overs. Cold roast chicken on a sandwich is a treat, lamb, left over pork and salmon.  There is always something delicious you can make and if it is already cooked it will be fast as well. Today I had a piece of pan fried salmon. It was quite a big piece but still just on the shy side of a full portion so I was thinking about how I could make it feed two for dinner. I also had some left over bulgar wheat and decided to make a healthy bake.

Cottage cheese salmon bake 

Preparation time 5 minutes 

Cooking time 25 minutes 

Oven 225C or 440F

Serves 2

Ingredients

• 1 piece of cooked salmon
• 1 dl or 1/2 cup of bulgar wheat
• 1/2 small cabbage head
• 1 carrot
• 2 onions
• 1 box of mushrooms
• soy sauce
• 1 tbsp mirin
• 3 tbsp water
• salt & pepper to taste

Cottage cheese mix

• 2 cloves of garlic
• 1 bunch of parsley
• 1 tbsp sesame seeds
• 1 handful raw cashew nuts
• 1/2 pack of feta cheese
• 1 small tub of cottage cheese
• 2 spring onions
• pepper
• 4 cherry tomatoes

Butter or oil an ovenproof dish. Grate the carrot and set aside. Quarter the mushrooms, slice one of the yellow onions, chop the cabbage and pan fry in hot oil until just wilted. Then add the water, onion and mushrooms. Add the mirin and soy sauce and cook until the excess liquid has evaporated. taste with salt and pepper. Mix with the bulgar wheat, the carrot and place in the ovenproof dish.

Place the flaked salmon on top.

Chop the parsley, the spring onion, the onions and the cashew nuts and mix with crumbled feta cheese. Add the sesame seeds and mix with cottage cheese, crushed garlic and a few twists of black pepper. Spread the cottage cheese and feta cheese mix on top of the salmon.

Half 4 cherry tomatoes and place on top before baking for 20 minutes or until it has color and is piping hot.

It was a pure experiment but it all went and it was quite delicious.

I only used a little oil for the oven proof dish and about a tbsp for the cabbage  but it worked and it was a great way to make a healthy but delicious dinner.

I have added this to the lovely Karen, author of the blog Lavender and Lovage‘s challenge Cooking with Herbs.

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Filed under Allotment/Veg, Bulgur Wheat, Cabbage, Carrot, Cheese, Feta cheese, Fish & Seafood, Garlic, Herbs, Main course, Mushroom, Onion, Recipe, Salmon, Spring onion · Tagged with baked salmon, Cottage cheese bake