October 14, 2012

Salmon and Rice Gratin

Need a quick and easy dinner idea that your whole family will love? Try my Salmon and Rice Gratin! This one dish meal is hearty and comforting and the dijon cooking creme sauce is out of this world! 


  • 10 ounces Philadelphia Cooking Creme-Original or Lemon and Herb
  • 3 tablespoons dijon mustard
  • 1 pound Salmon fillet, skinned
  • 2 1/2 cups seafood stock/broth
  • 1 teaspoon olive oil
  • 4 cups fresh spinach or one 10oz pkg frozen spinach, thawed
  • 4 tablespoons fresh parsley, minced
  • 2 hard boiled eggs, chopped
  • 2 cups cooked hot Basmati or Jasmine rice
  • 1 cup Cheddar or Cheddar Blend shredded cheese



Preheat broiler.


 Place salmon in a deep skillet or wide pan and cover with seafood stock. Bring to a boil over medium and then turn down heat to low and simmer and poach the fish for 10 minutes until light pink and flaky.
 Meanwhile heat a skillet over medium and add olive oil and spinach. Saute spinach until wilted, about 1 minute. Remove from heat and let cool slightly.Squeeze out any excess liquid and then coarsely chop.
In a medium bowl mix together cooking creme and dijon. Add the sauce to the hot rice. Add parsley, spinach, and 1/2 cup shredded cheese and combine well.
 Remove salmon from poaching liquid with a slotted spoon. Flake into small pieces with a fork and gently mix into rice and sauce. Finally gently add the chopped eggs.
 Pour into an 8X8 baking dish and top with remaining 1/2 cup cheddar cheese.
 Heat in the broiler for 1-2 minutes until the cheese is melted and the top is golden.
 Makes 4 servings! Enjoy~
 Click here to watch my cooking video on Salmon and Rice Gratin!

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