Coho salmon spinach strata

Coho Salmon Spinach Strata

Coho salmon spinach strata

Coho Salmon Spinach Strata

Fresh salmon and spinach take this to the next level. 
Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Lunch, Main Course
Cuisine American
Servings 12


To sauté:

  • 12 oz mushrooms
  • 16 oz fresh baby spinach
  • 1 onion, sliced into quarter moons
  • 2 cloves garlic, sliced
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 3/4 lb coho salmon
  • 1 tablespoon Italian garlic seasoning

For the egg mixture:

  • 8 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon dry mustard
  • 1 teaspoon very grainy mustard I used Maille
  • 1-2 tablespoons Italian herbs
  • 4 oz shredded Gouda
  • salt
  • Freshly ground black pepper

Bread layer:

  • 4 slices white sandwich bread, torn into bite-sized pieces I used Pepperidge Farm Farmhouse Hearty White


  • Preheat oven to 350. Butter a 9x13-inch baking dish. Set aside.
  • In large skillet, saute all the ingredients from the saute list until the spinach is wilted and the salmon is fully cooked. Break the salmon up into bite-sized pieces. Allow to cool. Drain off any excess liquid.
  • Meanwhile, beat together the egg mixture ingredients, except for the cheese, until smooth and light. Stir in the cheese and the salmon mixture.
  • Sprinkle the bread evenly across the bottom of the pan and top with the egg mixture. Bake for about 40 minutes or until the center is fully cooked.


  • I did the saute section the day before I made the strata. I refrigerated it overnight and let it warm up on the counter before making and adding it to the egg mixture.
  • Don't use super hard, dried-out crusty bread.
We did a lot of shopping expecting a snowstorm (which did happen back in January when I made this, so good looking out) the days before  I made this recipe so I had a lot of ingredients on hand. I had bought nearly 2 lbs of salmon and decided to only make half of it for a meal earlier in the week so I had that to use up. We had a lot of sliced bread on hand too, we had just bought some but then picked up some on a Costco run because it is about half the price there than it sells for at the regular grocery store. I somehow had nearly five dozen eggs. Half a carton of cream. Spinach on its way out. What to do?
I mentioned in passing we had a lot of bread and someone recommended making a strata so here we are! I have made a lot of baked frittatas over the years but very few actual stratas—the main difference is that a strata includes bread.
What always holds me back from making them more is that most recipes insist that you have to let them soak overnight in the fridge and I have never had that much refrigerator space. I did not do that and you, know what? I could not tell. Maybe if I was using stale crusty bread that would be an issue but regular old American Pepperidge Farm sliced white bread? It soaked up the mixture quickly and worked very well.
Last night when I made dinner, I did the saute step at the same time and refrigerated that. If you do that, let it sit out and come closer to room temperature before adding it to the egg, or add on some baking time. Spinach and salmon are pretty dense and this recipe calls for a lot of spinach.
I really liked how it turned out! I normally see smoked salmon instead of fresh in these types of dishes but the Coho salmon worked really well. It flaked nicely and the dish had a lot favor from the seasoning and double dose of mustard.

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