Dive into the world of marine flavors with this salmon and spinach rice gratin, a symphony of textures and tastes that will delight your palate. This complete dish combines tender salmon with fresh spinach in a creamy sauce, creating perfect harmony between land and sea. The preparation is simple and quick, ideal for a balanced weeknight dinner. This gratin proves to be a true delight for lovers of refined and healthy cuisine. Its creamy texture and nutritional balance make it an ideal dish for family dinners or with friends, proving that elegance can rhyme with simplicity.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Cook the rice in a large amount of salted water according to package instructions. Drain thoroughly and set aside.
- 2
Finely chop the shallot. In a large pan, sauté it in olive oil until translucent. Add the spinach and cook over high heat for 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg.
- 3
Cut the salmon into regular 2-3 cm cubes. You can pre-cook it for 2 minutes in the pan or add it raw to the gratin.
- 4
In a large bowl, gently mix the rice, spinach, salmon, and fresh cream. Add lemon juice if desired. Pour the mixture into a buttered gratin dish.
- 5
Generously sprinkle with grated cheese. Bake at 180°C for 20-25 minutes until the top is golden brown and the salmon is cooked.
- For more flavor, use salmon lightly seared in a pan
- Drain spinach well after cooking to avoid a too moist gratin
- You can replace fresh cream with soy cream for a lighter version
- Add fresh dill or chives for more freshness
- Serve this gratin hot accompanied by a green salad with lemon vinaigrette
