Layered Salmon Crumble with Gruyère Potatoes
This one-pot wonder only expects 10 minutes of hands-on time and is sure to impress your guests, on Christmas morning or otherwise.
Ingredients
- 14 to 16 oz skinless, boneless salmon fillets
- Butter or nonstick spray
- 2 tbsp panko or other dry bread crumbs
- 1 box boxbaby spinach mixed with other greens such as arugula, kale and chard
- ½ cup 18% cream
- 2 eggs
- ¾ tsp salt
- ½ tsp Dijon mustard
- ½ tsp chili flakes
- ¼ tsp freshly ground black pepper
- ½ pkg 325 g frozen home fries, about 2 cups
- 2 oz Gruyère or Emmenthal cheese, coarsely grated, about 1¼ cups
- 2 tbsp finely chopped fresh parsley, divided
- 2 large sweet red peppers roasted, peeled and seeded
- 2 green onions thinly sliced
Instructions
-
Preheat oven to 425°F (220°C). Arrange rack above oven centre.
-
Cut each fillet lengthwise into 5 pieces. Butter, or coat with nonstick spray, a deep-dish 9-inch (23-cm) pie plate or equivalent gratin dish; sprinkle with panko. Arrange salmon, laying on sides evenly over bottom.
-
Place spinach mixture on a round dinner plate; cover. Microwave for 1 minute on high or until wilted. Remove over; flip like a pancake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture.
-
Lightly whisk cream with eggs, salt, mustard, chili flakes and pepper.
-
Toss home fries with cheese and half of parsley.
-
Over top of salmon, arrange roasted peppers; top with spinach “pancake.” Sprinkle with green onions. Pour over cream mixture. Top with home fries and cheese.
-
Bake 30 to 40 minutes or until just set. If a browner top is desired, briefly broil. Garnish with remaining parsley.
Recipe Notes
Recipe from: Bentz-Crowley, Marilyn. "Layered Salmon Crumble with Gruyère Potatoes." Food and Drink. Spring 2016.