Salmon Bake
Salmon Bake is a delicious pasta-free dish that combines seafood and vegetables in a luscious white sauce for a hearty yet low-carb meal option your whole family will love. This method of cooking is similar to my potatoes au gratin and is cheesy, low-carb, and made without pasta.
INGREDIENTS
- 1 pound cauliflower florets
- 8 ounce salmon fillet, diced into 1 inch cubes
- 3 tablespoons butter
- 3-4 tablespoons flour, use gluten free flour blend if needed
- ⅓ cup parmesan, grated
- 1 cup milk, full fat or low fat preferred
- 1 cup heavy cream, at least 35% fat
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- A pinch of nutmeg
- kosher salt to taste
- black pepper to taste
INSTRUCTIONS
- Prep the oven and casserole. Preheat your oven to 400°F (200°C). Grease a baking dish with a capacity of 1 to 1.5 liters using butter or oil.
- Prepare the vegetables. Fill a pot with water and bring it to a boil. Add the cauliflower florets and simmer on medium-low heat for 4-5 minutes. Then, drain the cauliflower and set it aside.
- Make the roux. In a skillet, melt butter and add flour. Whisk them together. Gradually stir in the milk and heavy cream in batches, creating a roux while whisking.
- Ensure that the mixture becomes smooth and free of lumps. Season the roux with salt, black pepper, and nutmeg. Mix until well combined, and then add lemon juice. Whisk the roux until it thickens.
- Make the cheese sauce. Remove the roux from the heat and stir in Parmesan cheese and dill. Continue stirring until the cheese is fully incorporated into the sauce.
- Assemble. Pour ¼ cup of the sauce into the base of the dish. Arrange the cauliflower florets and salmon cubes in the dish. Pour the remaining sauce over the cauliflower and salmon.
- Bake. Bake in the preheated oven for 30 minutes. If the top begins to brown too much, cover the dish with foil. Once done, serve and enjoy your meal.
NOTES
- To Store. Let the salmon gratin cool completely before storing. Place in a lidded container or cover the casserole with foil and store in the fridge for 2-3 days.
- To Freeze. Use airtight, freezer-safe containers or heavy-duty aluminum foil to wrap the casserole tightly. Do not keep it in the freezer for more than 2 to 3 months.
- To Reheat. If frozen, let it thaw in the fridge overnight. You can reheat using the microwave in short intervals or using the oven using a moderate temperature (around 350°F or 175°C).
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 201kcalCarbohydrates: 8gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mgSodium: 116mgPotassium: 391mgFiber: 1gSugar: 4gVitamin A: 535IUVitamin C: 28mgCalcium: 123mgIron: 1mg
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