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.

Thanks for stopping by today!

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