This is another dish from my French gratin cook book – so the original recipe was a bit rich…
And it served four.
I tweaked and substituted and cut back…..
I added quinoa, reduced the salmon, added smoked salmon and substituted yogurt for heavy cream….
It was still more than enough for the two of us.
I would say this would serve three nicely… Or two, with leftovers for lunch.
Even mon mari liked it.
He may have to stop calling Friday ‘Fish Hell Night’.
Salmon, Cauliflower and Quinoa Gratin
Total time: 50 minutes
- 1/2 cup quinoa
- 1 cup (8oz, 240gr) chicken stock
- 8oz (250gr) fresh salmon, cut into slices about 1/2″ (1.2cm) thick
- 4oz (120gr) smoked salmon, roughly chopped
- 1/3 head cauliflower, cut into small florets
- 1 medium leek, sliced
- 1/2 tsp dried dill weed
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1/2 cup (4oz, 120gr) mascarpone cheese
- 1/2 cup (2oz, 60gr) Parmesan, grated
- 1 tbs olive oil
- Cook quinoa is stock until done, app. 15 minutes.
- Cook cauliflower in rapidly boiling water for 10 minutes, drain.
- Sauté leek in 2 tsp olive oil until tender, about 5 minutes.
- Use remaining 1 tsp olive oil to oil a grating dish just large enough to hold everything.
- Mix dill weed, mascarpone and yogurt. Add cooked, drained cauliflower and stir gently.
- To assemble:
- Spread quinoa in the bottom of the baking dish.
- Spread the leeks on the quinoa.
- Arrange the salmon, then the smoked salmon on the leeks.
- Top with the cauliflower cheese mixture.
- Cover with foil and bake, 400F (200C) for 20 minutes.
- Uncover, sprinkle with Parmesan, and bake 10 minutes longer, until cheese starts to brown. Remove and serve.
I was flipping through my most recent issue of Cooking Light magazine today and a question occurred to me.
Everyone is touting the benefits of eating fresh food.
To my way of thinking, fresh food means food that is not processed or minimally processed. I accept the fact that milk, cheese, orange juice, tomato sauce, etc. undergo some processing to get into the containers to be transported and sold.
But isn’t more than minimal processing required to get the fat out of cheese and still have it resemble cheese? Or sour cream?
Now that I think about it…. Wouldn’t ‘non-fat sour cream’ really be ‘sour skim milk’?
Not a pleasant thought….
My questions is this: Does all the non-fat, lo-fat, reduced-fat stuff still qualify as ‘fresh food’?
Or does is slide into the category of processed food?