SALMON AU GRATIN
Make and share this Salmon Au Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat.
- Stir in flour until mixture is bubbly.
- Add in milk; stir until mixture is smooth and thickened.
- Add in salmon; stir to combine.
- Transfer mixture to a small casserole dish or individual baking dishes (either must be sprayed with cooking spray beforehand).
- Sprinkle bread crumbs and cheese over the top.
- Bake in a 350 degree oven until slightly browned on top.
Nutrition Facts : Calories 646.5, Fat 32.9, SaturatedFat 17.7, Cholesterol 155.1, Sodium 725.1, Carbohydrate 37.9, Fiber 1.8, Sugar 2.5, Protein 47.9
SALMON AU GRATIN
I developed this recipe out of necessity. I had taken 2 salmon fillets out of the freezer for dinner and was planning on serving them with Au Gratin potatoes. A friend showed up shortly before I was starting dinner and I did not have another salmon fillet so I came up with this dish. My husband is a meat a potatoes man and...
Provided by susan simons
Categories Fish
Time 1h
Number Of Ingredients 9
Steps:
- 1. Place salmon fillets in a microwave safe dish and season with lemon pepper and dill weed. Cover and microwave on HIGH for 3 minutes. Remove from microwave and shred salmon with fork.
- 2. Preheat oven to 350 degrees. Slice potatoes about 1/8 of an inch thick. Spray 9x11inch pyrex dish with butter flavored cooking spray.
- 3. Layer 1/3 sliced potatoes, 1/2 salmon, 1/3 cheese, 1/3 sauce and season to taste with johnny's seasoning. repeat layer. layer potatoes, remaining cheese and sauce, season with johnnys.
- 4. Cover with foil and bake for 45 minutes at 350 degrees. Remove foil and top with parmesan and romano cheese, season with dill weed and return to oven 15 minutes. Remove from oven let sit 5 minutes before serving.
SALMON GRATIN (ADAPTED FROM JULIA CHILD)
This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.
Provided by coconutty
Categories Savory Pies
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring.
- Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
- Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
- Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
- Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.
Nutrition Facts : Calories 140.4, Fat 9.4, SaturatedFat 5.9, Cholesterol 29.8, Sodium 278.7, Carbohydrate 8.7, Fiber 0.3, Sugar 0.7, Protein 5.7
CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON
Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from Sicily and work surprisingly well here. This can be served for any meal but is an especially impressive brunch dish.
Provided by Yotam Ottolenghi
Categories brunch, casseroles, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
- Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
- Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
- Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
- Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
- When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
- In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
- Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 28 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 848 milligrams, Sugar 4 grams
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