Clarissa’s Summer Salmon Casserole

A while ago, I posted a link to the recipe that inspired this dish but I changed it so much that it has become a completely different casserole. It is so delicious that since the first time I made it, I’ve been dreaming about it every night.

It has a very light, citrusy taste that is perfect for the summer.

Here is what you will need:

1. A couple of onions if you are a normal person or a couple of potatoes if you are weird like me.
2. A head of Boston lettuce.
3. Some fresh herbs.
4. A salmon fillet, skin removed.
5. A couple of oranges.
6. A couple of tomatoes.
7. A couple of bottles of your favorite beer.

Step-by-step directions are under the fold.

And here is what you need to do:

1. Normally, the first layer in the casserole should be onions. I can’t be in the same room with cooked onions, though, so I use potatoes instead. Potatoes should be pre-boiled to the point where they are still about halfway cooked. Then you cover the bottom of the casserole with potato slices:

2. Now shred the Boston lettuce (which, by the way, is the only lettuce I like) and place it on top of the potatoes. Add any fresh herbs you like.

3. Sprinkle some salt and pepper and place a salmon fillet (skin removed) on top of the lettuce.

4. Slice oranges and place them on top of the fish:

Isn’t this beautiful?

5. Now cover the whole thing with tomato slices:

6. And the final step is to pour 1-2 bottles (depending on the size of the casserole) of your favorite beer on the whole thing, close it tightly with a lid, and place it in the oven for 2-2,5 hours. Our beer is non-alcoholic but I’m sure this dish will rock with a good real German beer. Just don’t kill the dish with a Budweiser or other similar dishwasher liquid.