This salmon gratin is creamy, satisfying, and delicious! Low carb, keto, LCHF and gluten free recipe.
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So this is the fifth gratin recipe on the site! If you’re “Au” such a gratin fan (geddit?!?!) – check out the others: Asparagus Gratin, Oyster Gratin (oh yes!), Fennel Gratin and Spaghetti Squash Gratin. They’re all quite different, and this salmon gratin is definitely worth trying. Yes, it’s high in fat, but it’s very filling and low in carbs (of course)! It’s creamier than my other gratins, and the combination of the light cooked salmon, the aniseedy tarragon and that cream – not to mention the crunchy cheese topping – all come together for a hugely satisfying dish.
In this recipe, the salmon is actually cooked twice – both indirectly. It first gets a citrus bath (much like a ceviche), and then is broiled under a layer of cheese. The result is super soft salmon that just melts in the mouth. This dish was a big hit with my husband – and I know you’re going to love it, too!
To prepare the fish, remove skin (if any) and cut the salmon into cubes. Place it in a bowl and add lemon zest and juice. Cover and leave for 10 minutes, stirring after 5 minutes.
Meanwhile, finely chop some red onion. Add some olive oil to a skillet and place over a medium heat. Add the onion and some garlic, and cook until the onion is tender. Divide the mixture between two large ramekins or two small baking dishes (I used these 12oz Au Gratin dishes from Ayesha Curry Kitchenware!!! that I last used for my Individual Chicken Pies – I love them!).
Drain the juice from the salmon, and add heavy cream, chopped fresh tarragon, salt and pepper. Stir well, then spoon the mixture on top of the onion.
Finally, sprinkle some shredded Swiss cheese (Gruyere or Emmenthal would be perfect), over each dish.
Place under a preheated broiler until the cheese has melted and has turned golden brown. Serve with a salad or side dish of your choice!
Ingredients
- 2 salmon fillets skinless
- ½ lemon juice and zest
- 1 tbs olive oil
- ½ medium red onion finely chopped
- ½ tsp garlic paste or minced garlic
- ½ cup heavy cream
- 1 tbs fresh tarragon chopped
- salt and pepper
- ¼ cup shredded Swiss cheese
Instructions
To prepare the fish, cut the salmon into cubes. Place it in a bowl and add lemon zest and juice. Cover and leave for 10 minutes, stirring after 5 minutes.
Meanwhile, add the olive oil to a skillet and place over a medium heat. Add the onion and some garlic, and cook until the onion is tender. Divide the mixture between two large ramekins or two small baking dishes.
Preheat the broiler.
- Drain the juice from the salmon, and add heavy cream, chopped fresh tarragon, salt and pepper. Stir well, then spoon the mixture on top of the onion.
Finally, sprinkle the Swiss cheese over each dish and place under the broiler until the cheese has melted and has turned golden brown.
Recipe Notes
4g net carbs per serving (half the whole recipe)
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