Layered Salmon Crumble with Gruyere Potatoes

An excellent casserole!  From Food and Drink Spring 2016

425 to 500 g skinless, boneless salmon fillets
Butter or nonstick spray
2 tbsp panko or other dry bread crumbs
1 box baby spinach mixed with other greens such as arugula, kale and chard
1/2 cup 18% cream
2 eggs
3/4 tsp salt
1/2 tsp each of Dijon mustard and chili flakes
1/4 tsp freshly ground black pepper
1/2 pkg frozen home fries, about 2 cups
60g Gruyere or Emmenthal cheese coarsely grated, about 1 1/4 cups
2 tbsp finely chopped fresh parsley, divided
2 large sweet red peppers, roasted peeled and seeded
2 green onions thinly sliced

• Preheat oven to 425F.  Arrange rack above oven centre.
• Cut each fillet lengthwise into 5 pieces. Butter, or coat with nonstick spray, a deep dish 9 inch pie plate or equivalent gratin dish; sprinkle with panko.  Arrange salmon laying on sides evenly over bottom.
• Place spinach mixture on a round dinner plate; cover.  Microwave for 1 minute on high or until wilted.  Remove cover; flip like a pancake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture.
• Lightly whisk cream with eggs, salt, mustard, chili flakes and pepper.
• Toss home fries with cheese and half of parsley.
• Over top of salmon, arrange roasted pepper; top with spinach pancake.  Sprinkle with green onions.  Pour over cream mixture.  Top with home fries and cheese.
• Bake 25 to 30 minutes or until just set.  If a browner top is desired, briefly broil.  Garnish with remaining parsley.

Serves 4 to 6