Salmon Casserole with Spinach –

Ingredients

• 500g salmon filets, thawed
• 2 tbsp lemon juice
• 700g potatoes, thickly sliced
• 30g butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp flour
• 250g heavy cream
• 250g whole milk
• 150g Emmental cheese, grated
• 2 eggs
• Salt, pepper, and ground nutmeg
• 500g frozen spinach, thawed and well drained
• 17oz salmon filets, thawed
• 1oz butter
• 8oz heavy cream
• 5oz Emmental cheese, grated
• 17oz frozen spinach, thawed and well drained
• Step 1 Insert the crisper basket into the unit and lightly spray or brush with oil. Select AIR FRY and set temperature to 200°C. Press START/STOP to begin preheating.
• Step 2 While the unit is preheating, cut the salmon into bite sized pieces and sprinkle with lemon juice, salt and pepper. Set aside.
• Step 3 When the unit beeps to signify it has preheated, toss the sliced potatoes with a bit of oil, then add them to the crisper basket. Close the lid and set cook time for 15 minutes.
• Step 4 While the potatoes are cooking, sauté the onion and garlic in a medium saucepot with butter. Cook until the onions are translucent.
• Step 5 Stir in flour and cook 1-2 minutes, then pour in the cream and milk, whisking until smooth.
• Step 6 Remove from heat and stir in half the grated Emmental. Add salt, pepper, and nutmeg to taste. Then whisk in the eggs. Set mixture aside.
• Step 7 When the cook time on the potatoes is done, carefully remove the crisper basket with the potatoes and set aside.
• Step 8 Spray or brush the pot with a small amount of oil, then close the lid. Select BAKE and set temperature to 190°C. Press START/STOP to begin preheating.
• Step 10 Close the lid and set cook time for 15 minutes. The casserole is done when the cheese is browned and bubbly.
• Step 11 When cook time is completed, open the lid and let the casserole rest 5 to 10 minutes before serving. Enjoy!