Salmon Mornay Bake
"Based on a recipe from Australian magazine Recipe+. The original called for canned tuna which I have changed to canned salmon. Upon making this I have changed some of the quantities to suit our tastes - the original recipe called for 350 grams of broccoli, 1 tablespoon butter, 1 tablespoon of lemon zest and 1 cup fresh bread crumbs. Would also consider adding cauliflower and carrot to make it more a complete meal on the plate."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (458.3 g)
- Calories 966.6
- Total Fat - 39.6 g
- Saturated Fat - 15.2 g
- Cholesterol - 143.5 mg
- Sodium - 795.4 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 11.4 g
- Sugars - 12.3 g
- Protein - 56.1 g
- Calcium - 453.8 mg
- Iron - 3.8 mg
- Vitamin C - 10.9 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Cook pasta as per manufacturers directions until tender but firm to the bite adding broccoli and peas and corn in the last 2 minutes.
Step 2
Drain and return to pan.
Step 3
While pasta is cooking melt butter in a large saucepan over moderate heat and add the flour and cook for a minute or two.
Step 4
Add warmed milk and using a balloon whisk, whisk well to remove any lumps, bringing to the boil and then reduce the heat and simmer uncovered for 5 minutes or until sauce thickens stirring all the time.
Step 5
Add the cheese and stir till melted and then add salt and pepper to taste and then add the flaked salmon.
Step 6
Add the cheese salmon sauce to the pasta, broccoli, peas and corn mix and gently stir to combine.
Step 7
Spoon mix into a 2 litre (8 cup) capacity oven proof dish.
Step 8
Preheat oven-grill (broiler) to high.
Step 9
Combine the breadcrumbs, zest and chives and sprinkle over the pasta.
Step 10
Cook under grill (broiler) for 3 to 4 minutes or until goden brown.
Step 11
Serve at once.
Tips
No special items needed.
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