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Salmon and Broccoli au Gratin with Potato Gratin

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This recipe uses healthy fresh salmon and goes very well with the crispy potato pan gratin.

Preparation Time: 25 minutes
Cooking Time: 1 hour 30 minutes
Serves: 2

For the salmon
2 x 100 g salmon fillets, skinned
180 g broccoli, cut into florets
1 egg
150 g yogurt
1 tsp Dijon mustard
1 tsp lemon zest
1 tbsp breadcrumbs
2 tbsp cheese, grated

For the potatoes
2 large potatoes
About 1 tbsp butter
½ tbsp olive oil
1 garlic clove, crushed
1 tbsp Dijon mustard
½ tbsp lemon juice
1 tbsp thyme leaves
25 ml vegetable stock

For the potatoes
Make the potatoes first as they take the longest, and you can finish off with the salmon while the potato dish is still cooking.

Peel and thinly slice the potatoes.

Preheat the oven to 200°/180° fan forced.

Heat the butter and oil in an ovenproof frying pan
(or else you will have to transfer to an ovenproof dish)

Add the garlic and cook for a few minutes, stirring.

Stir in the mustard, lemon juice and half of the thyme leaves.

Remove from the heat and pour the mixture into a jug.

Drain the potatoes and pat dry with kitchen paper. Place a layer of potatoes in the frying pan, season and pour over half of the butter mixture.


Cover with another layer of potatoes, add seasoning, and pour over the other half of the butter mixture.

Add the stock.

Season once more, if desired, and sprinkle with the remaining thyme.

Cover the layered potatoes with baking paper and bake for about 50 minutes.


Remove the paper and cook for a further 10 - 15 minutes or until golden brown, and just starting to crisp at the edges.



For the salmon
Preheat the oven to 200°/180° fan forced.

Put the salmon in a saucepan and cover with cold water. Bring to the boil, reduce the heat and simmer gently for about 7 minutes.

Strain off the cooking liquid.

Meanwhile, steam the broccoli for 5 minutes - I put it in a steamer above the salmon.


Beat the egg and whisk in the yogurt, mustard, some black pepper and lemon zest.

Cut the salmon into large chunks and place in an ovenproof dish with the broccoli.


Pour the yogurt mixture over the top.


Sprinkle evenly with breadcrumbs and grated cheese.

Bake in the preheated oven for 20 minutes.


You probably could use canned red salmon if you do not have fresh salmon.

Serve with the potatoes.

#Omega 3
#Au gratin
I like this Recipe - 3
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