Product Recall:Various Brands of Vegetable Products

Salmon Broccoli Gratin

Prep time: 5min
Total time: 55min
Serves 2
2
small yellow flesh potatoes
0
1 tsp
vegetable oil
5 mL
1/2
onion, sliced
0
2 cloves
garlic, minced
0
1/2 tsp
each salt and pepper
2 mL
1 cup
sliced portabella mushrooms
250 mL
1 cup
frozen Cut Broccoli
250 mL
2
frozen Wild Pacific Pink Salmon Fillets
0
1/4 cup
grated Gruyère or Aged 2 Years Canadian Cheddar Cheese
60 mL
1/2 of the recipe
calories
340
fat
11 g
saturated fat
3 g
carbs
31 g
protein
30 g
cholestrol
65 mg
fibre
4 g
sodium
830 mg

Directions

  1. Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.

  2. In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely.

  3. Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and ovensafe baking dish. Top with the broccoli, mushroom-onion mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.

  4. Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min. before serving.

Tip

This layered recipe can easily be doubled. To change up colour and texture, substitute 1/2 cup (125 mL) of cauliflower for the broccoli. NOTE: Total Time: 55 min. from frozen, 45 min. from fresh.