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.
Provided by ImPat
Categories Healthy
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta as per manufacturers directions until tender but firm to the bite adding broccoli and peas and corn in the last 2 minutes.
- Drain and return to pan.
- While pasta is cooking melt butter in a large saucepan over moderate heat and add the flour and cook for a minute or two.
- 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.
- Add the cheese and stir till melted and then add salt and pepper to taste and then add the flaked salmon.
- Add the cheese salmon sauce to the pasta, broccoli, peas and corn mix and gently stir to combine.
- Spoon mix into a 2 litre (8 cup) capacity oven proof dish.
- Preheat oven-grill (broiler) to high.
- Combine the breadcrumbs, zest and chives and sprinkle over the pasta.
- Cook under grill (broiler) for 3 to 4 minutes or until goden brown.
- Serve at once.
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