You know what I love? Brunch. You know what I hate? Dishes.
Enter: Layered Salmon Crumble with Gruyère Potatoes. Six layers of unadulterated deliciousness, only one pot. This dish delivers better ROI than bitcoin.
With less than 10 minutes of prep time and 30-40 minutes in the oven, this dish will leave you with plenty of time to prep the Caesar bar, Chemex brew your favourite coffee and even whip up a quick fruit salad. Your friends will be left thinking you got up before sunrise, when really you woke up at 9, spent 20 minutes scrolling through Instagram, read your horoscope and plotted total world domination before casually rolling out of bed 15 minutes before their arrival.
Take my word for it, I did it this past weekend (excluding the Chemex thing, I barely know how to operate an electric coffee maker).
This dish is a crowd-pleaser. When you slide your fork into the top layer and pull up, you get that delightful cheesy string of Gruyère that is pretty much begging you to shovel more of those crispy home fries down your gullet.
Plus, aside from the potatoes and all the cheese, this dish isn’t *that* bad for you. You’ve got a whole mess of greens, some red pepper (a great source of Vitamin C), and lean protein in the form of flaky, delicious salmon.
But, if you’re not concerned about your caloric intake, you don’t even know what a macro is, let alone count them, and you want your brunch guests to love you more: consider topping this off with a poached egg and a splash of hollandaise (check out my Halloumi Eggs Benedict recipe for a how-to).
Also, ’tis the season and this might make for the perfect Christmas morning brunch. Just saying.
This one-pot wonder only expects 10 minutes of hands-on time and is sure to impress your guests, on Christmas morning or otherwise.
- 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
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 from: Bentz-Crowley, Marilyn. "Layered Salmon Crumble with Gruyère Potatoes." Food and Drink. Spring 2016.