Salmon Broccoli Gratin Recipes
SALMON BROCCOLI GRATIN
A complete meal that goes from freezer to oven. It makes a perfect gift for new parents or homemakers in need of a quick and delicious dish!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prick potatoes all over with a fork and microwave on high until tender, about 3 minutes. Cool and slice thinly. Set aside.
- In a large nonstick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 minutes. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, abour 5 minutes. Cool completely.
- Arrange reserved sliced potatoes in a greased 5x8-inch freezer proof and oven safe baking dish. Top with the broccoli, mushrooms-onion mixture and the salmon. Sprinkle with cheese, and cover with foil. Freeze.
- Bake uncovered in a preheated 400F oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 minutes from frozen, or 25 minutes if baking from fresh. Let stand 5 minutes before serving.
Nutrition Facts : Calories 627.8, Fat 21.1, SaturatedFat 5.5, Cholesterol 161.1, Sodium 890.7, Carbohydrate 33.3, Fiber 4.6, Sugar 4.2, Protein 74.2
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- Make the white sauce: combine the thinly sliced onion and flour. Heat a skillet over low heat and add the butter. Add the onion and cook until no longer powdery and white. Add the milk a little bit at a time, stirring well after each addition. Once the milk is added, continue to stir until thickened. Salt to taste.
- Preheat oven to 350 degrees F. Cut the broccoli florets into bite sized pieces and either boil in salted water, microwave and salt, or steam and salt. Cut salmon fillets into bitesized pieces and salt. Cut mushrooms into quarters (or in half, or in sixths according to size) Heat a nonstick pan over medium heat and brown the salmon pieces. Remove salmon and saute and salt the mushrooms.
- Put the broccoli, mushrooms, and salmon into either individual gratin dishes or a casserole dish. Pour white sauce on top and lightly stir to help bring pieces to the top. Sprinkle the cheese over the top and cook in oven until melted. Do a quick pass under the broiler to brown the top more, if desired.
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- Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.
- In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
- Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and ovensafe baking dish. Top with the broccoli, mushroom-onion mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.
- Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min. before serving.
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