Salmon Gratin

This salmon gratin combines tender salmon, sautéed mushrooms & broccoli, and creamy sauce, topped with melted mozzarella cheese. Delicious!

Course dinner, Main Course

Cuisine French

Keyword broccoli, gratin, potato, salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 262kcal

Combine the thinly sliced onion and flour.
6 Tablespoon all purpose flour, 1 small onion, thinly sliced
Heat a skillet over low heat and add the butter.
3 Tablespoon 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.
400 ml milk
Salt to taste.
salt

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.
2 cups broccoli florets
Cut salmon fillets into bitesized pieces and salt.
2 6-8 oz salmon fillets
Cut mushrooms into quarters (or in half, or in sixths according to size).
4 oz crimini mushrooms
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.
mozzarella or white cheese blend

Recipe adapted from Mebae "&" magazine, February edition (Japanese).