Creamy Salmon Bake
October 07, 2014
"The original recipe comes from Australian Good Food and was contributed by a reader and called for 425 grams of Tuna in Oil but as we don't really care for canned tuna I used red salmon (bones and skin as well, drained). After the first making I made a few minor adjustment which I have added as optional ingredients. This is a quick easy recipe that uses pantry staples for during the week. Suggested you serve with a green salad which we did on the first time but much prefer steamed vegetables."
- Serving Size: 1 (439 g)
- Calories 575.7
- Total Fat - 28.4 g
- Saturated Fat - 11.7 g
- Cholesterol - 107.2 mg
- Sodium - 518.4 mg
- Total Carbohydrate - 39.2 g
- Dietary Fiber - 5.5 g
- Sugars - 5.8 g
- Protein - 40.4 g
- Calcium - 379.4 mg
- Iron - 1.8 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.4 mg
Preheat oven o 200C or 180C fan forced.
Grease a 6 cup capacity baking dish.
Cook ptatoes in a large sauepan of salted boiling water, until just starting to soften, depending on the size this could take 6 to 12 minutes; drain and set aside.
Meanwhile, melt butter or margarine in a saucep[an on medium-low heat and add flour and cook stirring for 1 minute to cook off the flour, gradually whisk in the milk and stir till smooth and thick.
Remove from heat and stir in the salmon and season to taste (if using spring onion add at this stage).
Finely slice potatoes and arrange 2/3 of potato over base of prepared dish and then top with salmon mixture and then remaining potato (overlapping) and brush with melted butter.
Bake for 20 to 30 minutes (or until potatoes have a slight brown tinge), top with cheese and sprinkle with paprika (if using) and bake for another 10 to 15 minutes until golden and bubbling.
Serve with a salad or steamed vegetables.
Tips & Variations
No special items needed.