Salmon Casserole with Spinach

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 9
When the unit beeps to signify it has preheated, layer in your casserole elements: First all the potatoes, taking care to lay them all flat. Ladle about half the sauce over the potatoes, then layer on the spinach. Add the salmon next and gently press the layers down. Then spoon on the rest of the sauce, and sprinkle with the remaining cheese.

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!