Vidalia Onions Stuffed With Salmon
Vidalia onions are a springtime treat, so mild and delicious that they're cast in a starring role in this easy-to-make casserole that combines the classic tastes of salmon, sour cream and onions. Fresh salmon could be cubed and substituted for the canned salmon called for in the recipe, but that would no doubt break our budget.
- 2 large Vidalia onions (about $1.50)
- 1 14.5 ounce can pink salmon ($1.99 — store brand)
- 1 pint fat-free or light sour cream (99 cents — store special sale)
- 2 cups bread and/or cracker crumbs (about 50 cents)
- 2 eggs (about 50 cents)
- 1 tablespoon dried dill
- 2 tablespoons capers (optional)
- 2 tablespoons cream sherry (optional)
- Salt and pepper to taste
Estimated cost of ingredients: $5.48
Trim both ends the onions and peel off the outside skin. Cut in half, crossways. Slide out the center core of the onions and a couple of the inside rings, leaving more than you've removed and creating a "cup" out of each onion half.
Mince the leftover onion cores/rings. Flake the salmon in a bowl. Whisk the eggs together and stir into the salmon, along with 1 cup of the bread/cracker crumbs and 1/2 of the minced onion.
Combine sour cream with the remaining minced onion and dill, and add salt and pepper to taste; stir in capers and sherry, if desired. Pour the sour cream mixture into an 8x8 baking dish. Place the onion "cups" upright in the baking dish, and spoon the salmon mixture into the cups, heaping any excess on top. Sprinkle the remaining bread/cracker crumbs on top.
Cover with tinfoil and bake for 40 minutes in a preheated 350-degree oven. After 40 minutes, remove the tinfoil and continue to bake 20 minutes longer, until topping is browned (it can also be placed under a broiler for a minute or two to brown the topping).