Coho Salmon Spinach Strata
Fresh salmon and spinach take this to the next level.
Ingredients
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
Instructions
- 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.
Notes
- 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.