Salmon au Gratin | Jacques Pépin


Salmon au Gratin | Jacques Pépin

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Fresh spinach, canned salmon and a few kitchen staples are all that’s needed to make this easy gratin of salmon from the legendary Jacques Pépin, creator of The Jacques Pépin Foundation, which supports free culinary and life skills training, through community based organizations.

“Place a bag of spinach in a gratin dish, microwave until soft, season with a bit of olive oil, salt and pepper; this gets combined with a quick white sauce and a can of salmon and finished with breadcrumbs and parmesan cheese to make a simple, tasty gratin.” –Jacques 


    5 cups spinach, lightly packedAbout 2 tablespoons olive oil, dividedSalt and freshly ground black pepper, to taste1½ tablespoons butter 1½ tablespoons flour1½ cups milkOne 16-ounce can salmon, drained and any remaining skin removed1 slice bread, coarsely chopped into crumbs1 tablespoon parmesan cheese

Yield Preparation

Place the spinach in a 6-cup gratin dish; cover and microwave for 2 minutes. Sprinkle with about 1 tablespoon olive oil and season with salt and pepper.  

Melt the butter in a saucepan and add the flour. Mix well and add the milk; bring to a boil, stirring occasionally, until the mixture thickens. Season with salt and pepper and add the salmon in pieces. Pour on top of the spinach and mix the breadcrumbs with 1 tablespoon oil and sprinkle on top with parmesan cheese.

Place under the broiler (not too close) and brown for 5 to 6 minutes until bubbly. Serve.   


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