BROCCOLI GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
Steps:
- Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
STEAMED SALMON WITH BROCCOLI AND SHALLOTS
This steamed salmon dish is simple, tasty, and wholesome. Serve over brown rice or quinoa.
Provided by Cinderella
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.
- Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.
- Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 16.8 g, Cholesterol 100 mg, Fat 20.5 g, Fiber 5.2 g, Protein 52 g, SaturatedFat 3.8 g, Sodium 205.9 mg, Sugar 2.4 g
SALMON, BROCCOLI & POTATO BAKE
A classic combination of flavours for a midweek family meal. Make this recipe in just one pot
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don't have a microwave, boil instead.
- Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.63 milligram of sodium
SALMON BROCCOLI BAKE
"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 616 calories, Fat 45g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 942mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
SALMON BROCCOLI GRATIN
A complete meal that goes from freezer to oven. It makes a perfect gift for new parents or homemakers in need of a quick and delicious dish!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prick potatoes all over with a fork and microwave on high until tender, about 3 minutes. Cool and slice thinly. Set aside.
- In a large nonstick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 minutes. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, abour 5 minutes. Cool completely.
- Arrange reserved sliced potatoes in a greased 5x8-inch freezer proof and oven safe baking dish. Top with the broccoli, mushrooms-onion mixture and the salmon. Sprinkle with cheese, and cover with foil. Freeze.
- Bake uncovered in a preheated 400F oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 minutes from frozen, or 25 minutes if baking from fresh. Let stand 5 minutes before serving.
Nutrition Facts : Calories 627.8, Fat 21.1, SaturatedFat 5.5, Cholesterol 161.1, Sodium 890.7, Carbohydrate 33.3, Fiber 4.6, Sugar 4.2, Protein 74.2
BROCCOLI GRATIN
Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.
Provided by BethanyC
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
- Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
- Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
- Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g
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3.7/5 (3)Total Time 55 minsServings 2Calories 340 per serving
- Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.
- In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
- Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and ovensafe baking dish. Top with the broccoli, mushroom-onion mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.
- Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min. before serving.
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