Imagine a dish that combines the rich, buttery flavor of salmon with the creamy, sweet goodness of perfectly layered potatoes - a culinary masterpiece that transforms ordinary ingredients into an extraordinary meal. This Scalloped Salmon and Sweet Potatoes recipe is not just a dinner; it's a flavor adventure that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're looking for a gourmet weeknight meal or a show-stopping dish for special occasions, this recipe promises to elevate your cooking game and leave everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 1 lb salmon fillet, skin removed
- 1 cup heavy cream
- 1 cup grated cheese (cheddar or your choice)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil to prevent sticking.
- Wash and peel the sweet potatoes. Using a sharp knife or mandoline, slice the sweet potatoes very thinly (about 1/8 inch thick) to ensure even cooking.
- Pat the salmon fillet dry with paper towels. Season both sides of the salmon with salt and pepper.
- Layer half of the sweet potato slices on the bottom of the prepared baking dish, slightly overlapping each slice to create an even base.
- Carefully place the salmon fillet on top of the sweet potato layer, ensuring it is centered and covers most of the potatoes.
- Pour the heavy cream evenly over the salmon and sweet potatoes, making sure the liquid reaches the edges of the dish.
- Sprinkle half of the grated cheese over the salmon and cream layer.
- Add the remaining sweet potato slices on top of the salmon, again overlapping them slightly for an even coverage.
- Top with the remaining grated cheese, ensuring complete coverage of the sweet potato layer.
- Cover the baking dish with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 35-40 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the dish rest for 5-10 minutes to allow the cream to set and flavors to meld.
- Optional: Garnish with fresh chopped herbs like parsley or dill before serving.
- Serve hot, cutting the dish into four equal portions, ensuring each serving has salmon and sweet potatoes.
Tips
- Slice Sweet Potatoes Uniformly: Use a mandoline slicer or a very sharp knife to create thin, even slices (about 1/8 inch thick). This ensures consistent cooking and a beautiful presentation.
- Pat Salmon Dry: Always pat the salmon fillet dry with paper towels before seasoning. This helps achieve a better sear and prevents excess moisture in the dish.
- Choose the Right Cheese: While the recipe suggests cheddar, experiment with gruyère or a blend of cheeses for more complex flavor profiles.
- Don't Overcook: Keep an eye on the dish during the final uncovered baking stage to prevent the cheese from burning. Golden and bubbly is what you're aiming for.
- Let It Rest: Allowing the dish to rest for 5-10 minutes after baking helps the cream set and makes serving easier.
- Fresh Herbs Matter: If possible, use fresh herbs like dill or parsley for garnishing. They add a bright, fresh note to the rich dish.
- Check Salmon Doneness: Salmon is perfectly cooked when it reaches an internal temperature of 145°F and flakes easily with a fork.
Nutrition Facts
Calories: 480kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 105mg
