Preparation time: 30 min
Cooking time: 35 min
5 7oz salmon fillets, halved
thyme, pepper, ginger TT
4 cups canned green beans
Frenches french-fried onions, slightly crumbled
3 medium onions- 2 julienned, one small diced
32 oz warm milk (I used reconstituted goat's milk, so I could control the viscosity)
6 large potatoes
1 clove garlic
cayenne pepper TT
curry powder TT
seasoned salt TT
Peel and cut potatoes into chunks- 12ths to 16ths depending on exact size, barely cover with cold water in large pot and boil with salt or your preferred spice blend (I used homemade curry powder mix) until tender.
In saute pan, brown julienned onions until soft.
In medium saucepan, melt butter and whisk in flour and spices. Add half the milk and simmer until bubbling. Continue cooking and stirring for one minute. You'll notice it thickening up quite a bit.
Butter or crisco up a casserole pan and set aside.
Preheat oven to 375 degrees.
Prepare your salmon if needed- I cut mine into 3.5oz pieces- and set aside.
Check potatoes- after 15 minutes of boiling, they should be tender. When tender, drain and replace in pot, return to low heat. This causes some of the retained water to evaporate, for better tasting potatoes.
Using the strainer, drain green beans and set aside.
In casserole dish, combine and mix sauce, green beans, and sauteed onions. Place salmon in mixture, covering both sides. Bake on middle/high rack at 375 degrees for 25 minutes.
Saute diced onion, add to potatoes in pot. Dice garlic, add to potatoes in pot. Turn off heat.
At about 10 minutes left on the casserole, add the remainder of warm milk into potatoes and using an electrix mixer (preferably) or good old-fashioned arm strength, beat potatoes. spice as desired. Cover and set aside.
After 25 minutes, top casserole with french-fried onions as desired. Return to oven for 5 minutes until crisp.
Best eaten with potatoes as a base for the casserole. The sauce serves as an excellent gravy. Serve with a vegetable side, preferably non-starchy.