Salmon-Broccoli Gratin

  • Prep Time 5 min
  • Total Time 55 min
  • Serves: 2

Ingredients

  • 2 small yellow flesh potatoes 0
  • 1 tsp vegetable oil 5 mL
  • 1/2 onion, sliced 0
  • 2 cloves garlic, minced 0
  • 1/2 tsp each salt and pepper 2 mL
  • 1 cup sliced portabella mushrooms 250 mL
  • 1 cup frozen broccoli 250 mL
  • 2 frozen Wild Pacific Pink Salmon Fillets 0
  • 1/4 cup grated Gruyère or Aged 2 Years Canadian Cheddar Cheese 60 mL

Directions

  • Step 1

    Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

Tip

This layered recipe can easily be doubled. To change up colour and texture, substitute 1/2 cup (125 mL) of cauliflower for the broccoli. NOTE: Total Time: 55 min. from frozen, 45 min. from fresh.

Nutrition Facts

  • Nutrition Description 1/2 of the recipe
  • Calories 340
  • Fat 11 g
  • Saturated Fat 3 g
  • Carbs 31 g
  • Protein 30 g
  • Cholesterol 65 mg
  • Fibre 4 g
  • Sodium 830 mg