Salmon-Broccoli Gratin
Prep Time
Serves
Cooking Mode
2 small yellow flesh potatoes
1 tsp vegetable oil
½ onion, sliced
2 cloves garlic, minced
½ tsp each salt and pepper
1 cup sliced portabella mushrooms
1 cup frozen broccoli
2 frozen Wild Pacific Pink Salmon Fillets
¼ cup grated Gruyère or Aged 2 Years Canadian Cheddar Cheese
2 small yellow flesh potatoes
1 tsp vegetable oil
½ onion, sliced
2 cloves garlic, minced
½ tsp each salt and pepper
1 cup sliced portabella mushrooms
1 cup frozen broccoli
2 frozen Wild Pacific Pink Salmon Fillets
¼ cup grated Gruyère or Aged 2 Years Canadian Cheddar Cheese
Directions
1Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.
2In 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.
3Arrange 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.
4Bake 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
