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Scalloped Potatoes with Salmon and Leeks

Seafood alternatives: trout, bluefish, Arctic char

For a variation, you can use 1/2 pound of smoked salmon in place of the sautéed fresh salmon, reducing the amount of salt. This is also a great recipe for leftover cooked salmon or other fish.

Ingredients:

• 2 Tbsp. vegetable oil
• 1 1/2 pounds leeks, trimmed, cleaned and thinly sliced (about 2 cups)
• 1 pound skinless, boneless salmon, cut into 2- x 1-inch strips
• Salt and freshly ground black pepper
• 1 Tbsp. butter
• 2 Tbsp. flour
• 1 1/2 cups milk
• 7-8 medium potatoes (about 3 3/4 lb.), scrubbed and thinly sliced
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

Preheat oven to 350ºF.

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the leeks and sauté until tender, about 8 minutes. Transfer the leeks to a dish and set aside.

Pat the salmon dry and season lightly with salt and pepper. Heat the remaining tablespoon oil in the skillet and sauté the salmon until just opaque through, turning once, about 5 minutes total. Remove from the heat, cool slightly and break into large flakes. Set aside.

Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk and cook, whisking, until slightly thickened. Season to taste with salt and pepper.

Layer one third of the potatoes in a greased 9 x 13-inch baking dish. Add half of the leeks and arrange half of the flaked salmon on top. Pour over half of the sauce. Repeat with another third of the potatoes, the remaining leeks and the remaining salmon. Layer with the remaining potatoes and pour the remaining sauce over the top. Sprinkle with the Parmesan cheese.

Cover with foil and bake 1 hour. Uncover and continue baking until the potatoes are tender and the top is golden brown, about 15 minutes longer. Serve warm.

Servings per recipe: 6 to 8

Cal. 459 / Total fat 14g / Sat. 4g / Chol. 43mg / Sdm. 171mg / Carbo 57g / Prot. 27g / Om-3 .4g