You can use fresh, but the real beauty in this recipe is what it does for frozen salmon. I like to keep individually frozen, wild salmon in my freezer. It is cost effective, convenient, and good for you, but let’s face it, frozen is not as good as fresh. So, we get creative.
1 pound frozen salmon fillets
1/4 cup chopped onion
1 tablespoon butter
1 tablespoon flour
fish juice plus milk to equal 1 cup
1/2 teaspoon salt
few grinds black pepper
1/4 cup dry bread crumbs
1/4 cup grated cheese
1 tablespoon chopped parsley
For each pouch of salmon, open with scissors, and pour liquid into a measuring cup. Take out salmon and cut into bite size chunks with knife or kitchen scissors, set aside. Add enough milk to the measuring cup to equal 1 cup.
In a saucepan, melt the butter. Add flour and whisk until bubbly. Don’t rush this step, the butter and flour need to cook a bit to add flavor. Slowly add the milk/fish juice, whisking constantly. Once the sauce begins to thicken, add the fish chunks, salt, pepper and onion, and cook for 3 minutes, stirring constantly.
Pour into greased gratin dish, and sprinkle bread crumbs and cheese mixed together over the top. Bake in a 350 degree oven for about 25 minutes until top browns slightly.
Sprinkle parsley on top for garnish. Makes 5 servings. This recipe doubles well.
Note: Try with Shrimp, or another fish in place of salmon.