• Karri Anne Cameron

Salmon-Broccoli Gratin

Makes 2 Servings

Macros: 284 cal, fat 13g, carbs 35g, fibre 5g, protein 11g

Recipe Ingredients:

2 Small Yellow Flesh Potatoes

5ml Vegetable Oil

1/2 Onion, Sliced

2 Garlic, Minced

1/2 tsp Each Salt And Pepper

1 (250ml) Sliced Portabella Mushroom

1 cup (250ml) Frozen Cut Broccoli

2 Frozen Wild Pacific Pink Salmon Fillets

1/4 Grated Gruyère Or Aged 2 Years Canadian Cheddar Cheese 60mL

Directions:

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

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

Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and oven safe baking dish. Top with the broccoli, mushroom-onion

mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.

Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min before serving.



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