Salmon and Spinach Gratin
50 min.
Easy
8.50 €
4 people
8 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 5 min.
Drain the salmon and discard any skin and bones to leave only the good flesh.
Stage 2 - ⌛ 4 min.
Preheat the oven to 410°F (210°C).
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 3 min.
Stage 6 - ⌛ 30 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 900 RDI=90 % | 710 RDI=110 % | 9,610 RDI=480 % | 40,240 RDI: 480 % |
| Per 100 g | 20 RDI=8 % | 80 RDI=8 % | 60 RDI=10 % | 870 RDI=40 % | 3,640 RDI: 40 % |
| Per person | 60 RDI=20 % | 220 RDI=20 % | 180 RDI=30 % | 2,400 RDI=120 % | 10,060 RDI: 120 % |
- For 4 people : 8.50 €
- Per person : 2.15 €
Change currency:
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Colcannon, Duck Parmentier, Fried rillettes, Hachis parmentier, Chicken Brussels pie, ... See them all 15
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Creamy spinach and potato gratin, Pan-fried cheese, egg and spinach toastie, Spinach and cauliflower with sesame béchamel sauce, Tagliatelle New Zealand style, ... See them all 36
Fresh salmon
Like these other recipes: Salmon rillettes, Summer Salmon Blanquette, Salmon and leek fondue tart, Seafood feuillantines, Salmon marinated like herring, ... See them all 11
Grated cheese
Like these other recipes: Cassoulet-style shepherd's pie., Chorizo cake with olives and tomato confit, Creamy rice with spinach, Gratin Parmentier, Baker's pizza, ... See them all 75
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)