Canned Salmon Casserole
A light and easy canned salmon casserole recipe with quinoa, cauliflower rice, and peas. Gluten-free, dairy-optional, and meal-prep friendly.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Oven
- Pan
- Fork
- Mixing bowl
- Measuring spoon
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Spoon
- Pepper mill
- Stove
- Kitchen timer
Ingredients
- 1/2 cup quinoa
- 2 teaspoons extra virgin olive oil (or avocado oil)
- 1 large shallot, finely chopped (about 1 cup)
- 1 (12-ounce) bag frozen cauliflower rice
- 2 cups frozen peas
- 1 teaspoon salt
- 2 (5-ounce) cans salmon (wild, boneless, skinless)
- 2 tablespoons garlic aioli
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped (plus more for garnish)
- 2 tablespoons fresh tarragon, finely chopped (optional)
- 18-20 spins fresh cracked pepper
- 1/4 cup Parmigiano-Reggiano, shredded (optional)
- Fresh lemon juice and zest
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