Salmon Broccoli Gratin

Name: Salmon Broccoli Gratin
Ingredients: 2 small yukon gold potatoes; 1 teaspoon vegetable oil; 1/2 onion, sliced; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 cup portabella mushroom, sliced; 1 cup broccoli, cup up (fresh or frozen); 2 salmon fillets (fresh or frozen); 1/4 cup gruyere cheese or 1/4 cup cheddar cheese, grated

10 ingredients

4 steps

Ingredients

2 small yukon gold potatoes
1 teaspoon vegetable oil
1/2 onion, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup portabella mushroom, sliced
1 cup broccoli, cup up (fresh or frozen)
2 salmon fillets (fresh or frozen)
1/4 cup gruyere cheese or 1/4 cup cheddar cheese, grated

Directions

1

Prick potatoes all over with a fork and microwave on high until tender, about 3 minutes. Cool and slice thinly. Set aside.
2

In a large nonstick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 minutes. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, abour 5 minutes. Cool completely.
3

Arrange reserved sliced potatoes in a greased 5x8-inch freezer proof and oven safe baking dish. Top with the broccoli, mushrooms-onion mixture and the salmon. Sprinkle with cheese, and cover with foil. Freeze.
4

Bake uncovered in a preheated 400F oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 minutes from frozen, or 25 minutes if baking from fresh. Let stand 5 minutes before serving.