Imagine a comforting, nutritious dish that combines the rich, buttery flavor of salmon with the earthy goodness of spinach, all nestled in a creamy, golden-baked rice gratin. This recipe transforms simple ingredients into a restaurant-worthy meal that’s both elegant and incredibly satisfying. Perfect for a family dinner or an impressive date night, this salmon and spinach rice gratin promises to become a new favorite in your culinary repertoire.
Ingredients
- Rice: 250g long grain white or basmati rice (8.8 oz / 1¼ cups)
- Salmon: 400g fresh salmon fillets (14 oz)
- Spinach: 300g fresh spinach (or 200g frozen spinach) (10.5 oz / 2 cups)
- Shallot or Onion: 1, finely chopped
- Garlic: 1 clove, minced
- Olive Oil: 1 tablespoon
- Béchamel Sauce:
- Butter: 40g (2.8 oz / ¼ cup)
- Flour: 40g (1.4 oz / ⅓ cup)
- Milk: 500ml (17 fl oz / 2 cups)
- Seasonings: Salt, pepper, grated nutmeg
- Optional: Lemon juice, 1 tablespoon mild mustard or cream cheese
Step-by-Step Instructions
- Prepare the Rice:
- Bring salted water to a boil in a medium saucepan.
- Add rice and cook according to package instructions until tender.
- Drain and set aside.
- Cook the Salmon and Spinach:
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped shallot and minced garlic until fragrant.
- Add spinach and cook until wilted (or thaw frozen spinach).
- Season with salt and pepper.
- Remove spinach and set aside.
- In the same skillet, cook salmon fillets for 3-4 minutes per side until just cooked through.
- Break salmon into chunks and set aside.
- Prepare the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually pour in milk, whisking constantly to prevent lumps.
- Cook until the sauce thickens, about 5 minutes.
- Season with salt, pepper, and a pinch of nutmeg.
- Optional: Stir in mustard or cream cheese for extra flavor.
- Assemble the Gratin:
- Preheat oven to 200°C (400°F).
- In a baking dish, layer cooked rice as the base.
- Spread wilted spinach over the rice.
- Distribute salmon chunks evenly.
- Pour béchamel sauce over the entire dish.
- Optional: Squeeze fresh lemon juice on top.
- Bake and Serve:
- Bake for 20-25 minutes until the top is golden and bubbly.
- Let rest for 5 minutes before serving.
Nutritional Information and Serving Details
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: Approximately 450-500 kcal
Why This Salmon and Spinach Rice Gratin is a Healthy Choice
This recipe is a nutritional powerhouse packed with essential nutrients. Salmon provides high-quality protein and omega-3 fatty acids, which support heart and brain health. Spinach adds a boost of iron, vitamins A and C, and antioxidants. The homemade béchamel sauce, when prepared with care, offers a lighter alternative to store-bought cream sauces. By using whole ingredients and controlling the cooking method, you create a balanced meal that doesn’t compromise on flavor or nutrition.
Enjoy this delightful salmon and spinach rice gratin – a perfect blend of taste, nutrition, and comfort!