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Salmon Gratin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 2 6-8 oz salmon fillets skin removed
- 2 cups broccoli florets
- 4 oz crimini mushrooms
- 1 small onion, thinly sliced
- 400 ml milk
- 3 T butter
- 6 T all purpose flour
- salt to taste
- mozzarella or white cheese blend
Instructions
- 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.
Recipe adapted from Mebae "&" magazine, February edition (Japanese).
