Cooking-ez.com

Name: Salmon and Spinach Gratin
Prep time: 11 min
Cook time: 35 min
Total time: 46 min
Yield: 4 people
Cuisine: french
Ingredients: 300 g fresh salmon; 3 tablespoons Tomato sauce for pizzas; 1 knob butter; 300 g cooked spinach; 400 g potato purée; 50 g grated cheese; salt; pepper

969 easy and fully explained recipes, with 21,002 photos and 77 videos

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.

20,4804.3/5

Last modified on: January 27^th 2016

For 4 people, you will need:

1 300 g fresh salmon
2 3 tablespoons Tomato sauce for pizzas
3 1 knob butter
4 300 g cooked spinach
5 400 g potato purée
6 50 g grated cheese
7 salt
8 pepper
Total weight: 1,105 grams

Change for: 2 people 4 people 8 people 12 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
11 min.	35 min.	46 min.

Preservation: Several days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1

5 min.

Salmon and Spinach Gratin : Photo of step #1

Poach 300 g fresh salmon in simmering salted water.

Drain the salmon and discard any skin and bones to leave only the good flesh.

Stage 2

4 min.

Salmon and Spinach Gratin : Photo of step #2

Break up the salmon, add 3 tablespoons Tomato sauce for pizzas, salt and pepper lightly and mix together.

Preheat the oven to 410°F (210°C).

Stage 3

2 min.

Salmon and Spinach Gratin : Photo of step #3

Butter a gratin dish and spread a layer of spinach in the bottom.

Stage 4

2 min.

Salmon and Spinach Gratin : Photo of step #4

Add a layer of salmon.

Stage 5

3 min.

Salmon and Spinach Gratin : Photo of step #5

Then a layer of potato purée. Finish by scattering grated cheese over the top.

Stage 6

30 min.

Salmon and Spinach Gratin : Photo of step #6

Bake for about 30 minutes.

Remarks

You can use any kind of tomato sauce for this, or even replace it with a little cream if you don't care for the combination of salmon and tomato.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
10570	232 gr	877 gr	682 gr
529 %	89 %	83 %	103 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
957	21 gr	79 gr	62 gr
48 %	8 %	7 %	9 %

Per person
Calories	Proteins	Carbohydrates	Fats
2	57 gr	219 gr	170 gr
132 %	22 %	21 %	26 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.49 €
Per person : 2.12 €

Note : These prices are only approximate.

Change currency:

Source: Based on a recipe from.

More recipes?

This recipe use (among others)

	Potato purée: You can get more informations, or check-out other recipes which use it, for example: Oxtail Parmentier, Hachis parmentier : meat with mashed potato and cheese, Sausage with duchess potatoes and a Mont d'Or fondue , Two-stage beef chuck , Dauphinoise potatoes with Serano ham, ... All
	Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Spinach and hard-boiled egg gratin, Spinach fritters, Spinach and Comté Loaf, Crispy spinach rolls, ... All
	Fresh salmon: You can check-out other recipes which use it, like for example: Summer Salmon Blanquette, Salmon chard rolls, Pan-fried salmon with white cabbage, Seafood feuillantines, Salmon "en papillote" with small vegetables, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Leek and Mimolette tart, Endive gratin with cancoillotte, Soufflée omelette with cheese, Italian style gratin, ... All

visitors have also looked at

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.