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!

Ingredients

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

hard boiled eggs, chopped

cups cooked hot Basmati or Jasmine rice

1
cup Cheddar or Cheddar Blend shredded cheese

Directions

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.