This is my most requested recipe. "Olympia" style is a layered dish. Usually with onions on the bottom (I prefer mine with spinach), then fish, next is a creamy layer of equal parts mayo and sour cream, then it's topped off with a crispy element (bread crumbs, panko, or Ritz). Growing up, this dish was a staple at our family gatherings. It's traditionally made with halibut, but really, any fish will do. And seeing that our freezer is currently stocked with salmon, (that mainly I caught, because I run show), salmon it is! If you're cooking for 4 or more, I'd definitely double it up. And don't be shy seasoning your mayo mixture. If you like spicy, load up on the Tabasco. Dill? Throw in handful. Lemon? Squeeze away! This dish pleases even the pickiest of fish eaters and you'll soon see why!
1 lb. salmon fillets, skinless and boneless
3 cups spinach (and/or onions)
1 cup mayonnaise
1 cup sour cream
1 tablespoon lemon juice, fresh squeezed
3 dashes of Worcestershire Sauce
4 dashes of Tabasco
1 tablespoon of dill, fresh, chopped
3/4 cup parmesan, shredded
6 tablespoons butter
1 1/2 cup panko bread crumbs
1 teaspoon parsley flakes
- Preheat oven to 375 degrees. Grease a 8x8 casserole dish. Spread spinach in dish, dollop with 3 tablespoons of butter and season with salt and lemon pepper.
- Arrange salmon fillets over spinach and season with salt, lemon pepper and some dill.
- In a medium bowl, mix together mayo, sour cream, lemon juice, Worcestershire sauce, Tabasco, dill and 1/2 cup parmesan. Season to taste with salt, lemon pepper and garlic powder. Spread mixture over salmon.
- Melt 3 tablespoons of butter in a bowl, then stir in panko, parsley flakes and remaining parmesan. Sprinkle evenly over mayo topping.
- Bake for 35-40 minutes, or until golden on top and sides are bubbling.
- Let sit 10 minutes before serving.