Salmon casserole with potatoes

Ingredients for 4 servings:

• 500 g salmon
• 3 tbsp soy sauce
• 1 tsp honey
• 1 pinch of salt
• 825 g potato(s), waxy
• 1 onion(s)
• 5 vine tomatoes
• 1 zucchini
• 2 tbsp tomato paste
• 200 g herb cream cheese
• Herbs
• salt and pepper
• 2 garlic cloves
• Cheese, for gratinating
• Rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the salmon, pat dry, dice, and mix in a bowl with soy sauce, honey, and a pinch of salt. Let the salmon rest for a while. Preheat the oven to 200 degrees Celsius. Wash, peel, halve, and finger-sized potatoes. Fry in a large pan or wok with a little oil. Halve the onion and slice into strips. Peel the tomatoes and dice the zucchini. Once the fried potatoes are browned, place them in a casserole dish without any oil. Sauté the onions until translucent. Fry the zucchini and tomatoes. Add a little salt. When the vegetables release their liquid, add the salmon. Fold in the tomato paste. When the salmon is almost cooked through, press in 1-2 cloves of garlic. Stir in the cream cheese, bring to a boil briefly, and pour over the fried potatoes in the casserole dish. Sprinkle with cheese. Bake in the oven for 30 minutes.