Monday

Salmon au Gratin




I found myself with an extra poached salmon filet in the fridge, not quite large enough to serve two people by itself...


My thought first turned to salmon cakes, but it was late and I really didn't feel like frying.



So I decided to turn it into an au gratin with buttered Panko bread crumb topping.


The same technique could be used with most any cooked fish, crab, shrimp, chicken (or canned salmon or tuna.)


This time I served it with a marinated cucumber salad for a quick satisfying meal.




When I make this kind of dish I just "wing" the recipe, it is a basic recipe like THIS one. When making the white sauce I add some grated onion while the butter melts to allow it to wilt. When mixing it with the salmon I add very small amount of Dijon mustard to the finished sauce and I like to add a little lemon zest as well as the juice. (If you like it spicy add a couple of drops of Tabasco tm.) To finish I always top with a layer of buttered bread crumbs before placing it in the oven.
It's a fast and easy recipe that is easy on the budget, too.
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23 comments:

  1. I would like it with chicken, but I'm funny about hot seafood/fish dishes. I like them when the fish stands alone, but I rarely like them when the fish is in any kind of white/cream sauce. I know, makes no sense. I do love how pretty it is!

    Sue

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  2. Mari, what a clever way to use your extra salmon filet. I bet this was delicious. Thanks for the idea...

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  3. How easy can it get. This is terrific for leftovers. Thanks for the great idea.
    Sam

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  4. Mari, this looks delicious. Great way to make a little food stretch.

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  5. I often end up with leftover salmon. I might actually eat it done this way.

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  6. Great colors on the screen Mary~Perfectly delectable~

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  7. Mari, I wish I lived next door to you! This sounds incredible

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  8. This looks delicious, Mari - and so beautifully photographed!

    I'm making your carnitas as we speak. I hope I don't screw it up! The meat smells so good already -

    xo

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  9. Looks like a winner! Thanks for sharing.

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  10. This is a fantastic idea for leftovers! Sounds like a fantastic lunch for one or two (if you like to share)!

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  11. I'm so full I don't want to eat this. I just want to stare at it for hours because it's so beautiful!

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  12. Oh boy that looks wonderful!
    BEAUTIFUL SHOTS!

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  13. beautiful colours and wonderful dish!

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  14. Oh what a great idea! Adding panko sounds perfect to me. I'll have to try this sometime.

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  15. I'm not a fish eater, but this looks sooooo delicious and tempting with that golden topping that I would love a bite of this. This could change my mind forever about salmon, I think.

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  16. What a great idea, instead of the fish cakes! I will definitely be making this one, soon, as I have everything on hand for a change. ~insert rolled eyes~

    I have to laugh & tell you every time I try to right click on a link that you've given to open it up a recipe in a new window, it yells at me & tells me your stuff is copyrighted. I always say "ooops...sorry!" I hate to navigate away from your beautiful pages to follow a link though. I can't seem to remember not to right click anything when I'm on your site. duh? I hope you don't think I'm trying to steal any of your stuff. LOL I just don't want to lose my place by going elsewhere. I love visiting your blog!

    fondly,
    Rett

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  17. p.s. For my birthday, we went to Ken Stuarts Grill for dinner & I had THE MOST WONDERFUL grouper with a sun-dried tomato crunchy topping. Outstanding!

    It sat in a Chardonnay cream sauce that made me want to lick the plate, honest. When I asked the waiter, he said it was "just a buerre blanc sauce". I wanted to say "HA...not like any I've ever made!!"

    Any hints or ideas on what might have made it soooo delicious? It was completely smooth...no seasonings, like pepper or onion visible....but the flavor was very intense & just wonderful. Sure would love to be able to duplicate it. I may have to call the chef there & ask, but I bet you would know some tips on making it.

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  18. Yummy and delicious salmon with beautiful and tempting clicks...

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  19. What a delicious way to stretch a leftover that isn't quite enough for a meal. This reminds me of a wonderful seafood gratin my mother used to make. I can almost taste it, Mari. Thanks for a lovely memory.

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  20. Wowowoww...this is excellente e perfecto....love ur table ware so so muc too......am looking for heart shaped ramekin moulds forever in red and white and cant find 'em at all....

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  21. Leftover salmon, that would never happen in my house ;-) Dijon would be a perfect touch xoxoxo Clarice

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  22. First, I had to laugh at Retta's comment about right-clicking on your site. I do it all the time for one reason or another and it always yells at me, too! You think I'd remember by now! Haha. The salmon dish looks yummy and a good way to stretch a little bit into two meals!

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  23. Thank you so much for your comments!!

    Rett and Karen (and anyone else who may be interested)... you can Left mouse click on the link for the OUaP recipes (on the sidebar) and it will take you there.

    Hope this helps!! xo

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Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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