Salmon and Leek Gratin
Salmon and leek gratin is an easy baked fish gratin recipe with a base of delicious creamy leeks topped with fresh salmon. It's quick to make, and is ideal as a healthy mid week family meal.
Equipment
- Ovenproof baking fish
- large frying pan
Ingredients
- 700 g leeks
- 1 tablespoon olive oil
- 450 ml milk dairy or non dairy
- 2 tablespoon cornflour
- ¼ teaspoon grated nutmeg
- ¼ teaspoon dried mustard powder or 1 teaspoon dijon mustard
- salt and pepper
- 500 g salmon fillets centrepieces
- 50 g breadcrumbs gluten free if needed
- 15 g parmesan optional
Instructions
- Wash, trim and thinly slice the leeks.700 g leeks
- Preheat the oven to 180 degrees.
- Heat the olive oil in a large frying pan over a medium heat. Fry the leeks for 5 minutes, stirring occasionally until soft and slightly golden-coloured.1 tablespoon olive oil
- Stir the cornflour into the cold milk and season with salt and pepper, mustard and nutmeg.450 ml milk, 2 tablespoon cornflour, ¼ teaspoon grated nutmeg, ¼ teaspoon dried mustard powder, salt and pepper
- Add the milk and cornflour slurry to the leeks and cook for a couple of minutes more to allow the sauce to thicken.
- Add the cooked leeks to an ovenproof baking dish. Nestle the salmon fillets right down into the mixture and spoon over a little of the sauce.500 g salmon fillets
- Sprinkle over the breadcrumbs and parmesan cheese if using.50 g breadcrumbs, 15 g parmesan
- Bake in a preheated oven for 20 minutes. The cooked salmon should just flake apart if you insert the tip of a knife.
Notes
- For more detailed instructions on how to clean leeks, see this sauteed leeks post
- Salmon and leek gratin is an ideal meal prep fish recipe. The dish can be fully prepared in advance and stored in the fridge for up to 24 hours. If the gratin is chilled when it goes into the oven, add an extra 5 minutes to the cooking time.
Nutrition
Calories: 318kcalCarbohydrates: 23.4gProtein: 28.3gFat: 12.9gSaturated Fat: 2.3gFiber: 2gSugar: 3.7g
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