Salmon and Spinach Gratin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g salmon fillet (s), fresh or frozen
- 400 g spinach leaves, chopped, possibly frozen
- 6 cherry tomato (s)
- 2 scoops mozzarella, 50 g
- 100 ml whipped cream
- 50 g cheese, rated
- 1 pinch guar gum, alternatively some cornstarch
- a bit salt
- some pepper
- some garlic, dried or as granules
Print Recipe
Pin Recipe Instructions
- Cut the fresh (or defrosted) salmon fillet and the mozzarella into 1 cm cubes, quarter the cherry tomatoes.
- Put a cream mirror in a saucepan, place the spinach on top and defrost over medium heat and let it get hot. Remove from the fire, add the rest of the cream and season well with salt, pepper and garlic. Be more generous, the rest of the ingredients are unseasoned. Thicken a little with the guar gum.
- Tip: if you are not a food combining enthusiast and do not eat low or low carbohydrates, you can dissolve some mondamine in water at this point, add it to the spinach and let it boil briefly. The result should be a light bond with both guar gum and mondamine.
- Now put half of the spinach in a baking dish. Spread the salmon, mozzarella and cherry tomatoes evenly on top. Cover with the 2nd half of the spinach and sprinkle with the grated cheese.
- Put the whole thing in the oven at 175 ° C for about 20 minutes and serve while still hot.
- If you don`t want to / can`t do without a side dish: green ribbon noodles are great!
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