Salmon and Scalloped Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
salmon fillets -- cut into chunks |
|
6 |
medium |
Yukon Gold potatoes -- sliced |
|
1 |
medium |
sweet onion -- sliced |
|
4 |
tablespoons |
unsalted butter -- divided |
|
2 |
tablespoons |
all-purpose flour |
|
2 |
cups |
2% low-fat milk |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
1/2 |
cup |
panko |
|
1 |
teaspoon |
dried tarragon |
|
vegetable oil spray |
| Heat oven to 350°F. Spray a 2 quart casserole dish. Boil potatoes for 10 minutes and drain. Heat 2 tablespoons butter on medium heat. Add flour and cook for a couple of minutes. Add milk and heat to boiling stirring constantly until sauce thickens. Remove from heat and add salt, pepper, and tarragon. Heat remaining butter on medium and add panko. Cook until golden. Layer 1/2 of the potatoes and onions in casserole. Add all of the salmon and top with remaining potatoes and onions. Pour sauce over potatoes and salmon. Top with breadcrumbs. Bake 25 to 30 minutes or until potatoes are tender. Makes 4 servings. |
| Per Serving: 519 Calories; 20g Fat (35.4% calories from fat); 43g Protein; 39g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 473mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat. |