Step 1

Preheat the oven to 350 degrees F. You will also need a 13 x 9-inch deep baking pan or equivalent.

Step 2

In a large pan heat the oil and add the diced potato. Cook until the potatoes feel soft when poked with a sharp knife.

Step 3

Add the leeks, carrots, and garlic. Stir and cook for about 6-8 minutes.

Step 4

Turn of the heat and add the wild rice and salmon chunks. Set aside.

Step 5

In another pan, melt the butter and then add the flour over a medium heat.

Step 6

Stir well until the mixture gets thick.

Step 7

Gradually add the stock whisking well after each addition to avoid lumps.

Step 8

Bring to a simmer and start to gradually add the half and half.

Step 9

Simmer for 5-6 minutes then add the cajun seasoning, salt and black pepper.

Step 10

Pour the sauce into the pan with the salmon and rice and gently mix everything together.

Step 11

Transfer the whole casserole to a 13 x 9 inch baking pan or equivalent and sprinkle the Parmesan over the top.

Step 12

Bake in the oven for 30 minutes and the edges are bubbling.

Step 13

Serve at once.