Salmon, Bacon, Brussel Sprouts & Asparagus in Cheese Sauce


This is a rich but healthy dish that’s dead easy to make.

Ingredients (as always, use the best quality ingredients):

  • Salmon steaks cut into square inch size pieces (or leave whole if you prefer)
  • Bacon
  • Leek
  • Couple of spring or pickling onions
  • Brussel Sprouts
  • Asparagus
  • Bunch of English Spinach
  • Cheddar and parmesan cheese, grated
  • Sour cream
  • White wine
  • Fennel, rosemary, Italian herbs
  • seasoning


I haven’t given quantities since this is a very flexible dish. You can use fish of your choice, or chicken or pork, or go vegetarian. I used cooked salmon left over from the previous day

  1. Halve the onions, chop up the leek (discard outer shell and rinse the rest well) and cut up the bacon into pieces. Sautee them together in a pan for about 10 minutes.
  2. While that’s happening, steam the Brussel sprouts for about 7-8 minutes.
  3. Cut the asparagus into lengths of your choice
  4. Take the sprouts off the stove
  5. Turn on the oven (170)
  6. Add a cup of white wine to the pan with the onions, leek and bacon, on low heat, then add sour 3 – 4 tablespoons of sour cream and fold it into the mix.
  7. Add the herbs and the seasoning
  8. Transfer the mix from the pan into a casserole dish, add salmon and asparagus.
  9. Mix it up and add a layer of grated cheese to the top, then transfer to the oven
  10. Bake for 12 -15 minutes
  11. While that’s happening, wash the spinach and saute it for a couple of minutes in butter. Serve as a side dish or add it to the main dish for colour

You can either go for a cheesy crust here, as long as you’re careful you don’t burn it, or you can aim for a creamy, cheesy mix as I did. You can serve it on its own or with some pasta.