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Autumn Salmon White Sauce Gratin
Autumn Salmon White Sauce Gratin

Before you jump to Autumn Salmon White Sauce Gratin recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Obviously, it’s not at all hard to begin incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to autumn salmon white sauce gratin recipe. To cook autumn salmon white sauce gratin you need 14 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Autumn Salmon White Sauce Gratin:
  1. Take cuts Fresh salmon filets
  2. Prepare Salt and pepper
  3. Get Sake
  4. You need Oil
  5. Take For the white sauce:
  6. Use Onion
  7. You need Butter or margarine
  8. Use Flour (cake flour)
  9. Get Milk
  10. Prepare Salt and pepper
  11. Use For the toppings:
  12. Prepare Easy melting cheese
  13. Use Powdered cheese (Parmesan)
  14. Prepare Dried parsley
Instructions to make Autumn Salmon White Sauce Gratin:
  1. Mince the onions and cut the salmon into bite-sized pieces. Season the salmon with salt, pepper, and sake.
  2. Pre-heat your oven to 445F/230C.
  3. Sauté the salmon in a pan with 1 tablespoon of oil. Once golden brown, arrange in the bottom of the gratin plate.
  4. Thoroughly cook the onions with butter (or margarine). They should be wilted and have a slightly amber color.
  5. Add the flour and cook until no longer floury. Adjust the heat to avoid burning.
  6. Add milk to the pan gradually to create the white sauce. Once it's boiled slightly and has a thickness, turn off the heat and season with salt and pepper.
  7. We're going to use a lot of cheese for the flavor at the end, so if you feel it's a bit thin at this point, that's okay!
  8. If using a store-bought white sauce, add to the pan in Step 4, and add milk accordingly to adjust the thickness.
  9. Cover your gratin plate from Step 2 with the white sauce you prepared in Step 5. Cover with easy melting cheese, Parmesan cheese, and parsley, in that order.
  10. Bake for about 10 minutes at 445F/230C. Once the cheese has a nice baked color, it's finished.

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