Salmon Mornay Bake

Submitted by I'mPat

"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."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 300 g pasta (small spiral)
• 200 g broccoli (cut into small florets)
• 1⁄2 cup peas (frozen)
• 1⁄2 cup corn kernel (frozen)
• 2 tablespoons butter
• 2 tablespoons plain flour
• 2 cups milk (I use low fat warmed)
• 1 cup cheddar cheese (grated)
• 400 g canned salmon (red or pink)
• 1 1⁄2 cups fresh breadcrumbs (soft)
• 1 teaspoon lemon zest (finely grated)
• 1⁄4 cup chives (finely chopped)

directions

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.
2. Drain and return to pan.
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.
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.
5. Add the cheese and stir till melted and then add salt and pepper to taste and then add the flaked salmon.
6. Add the cheese salmon sauce to the pasta, broccoli, peas and corn mix and gently stir to combine.
7. Spoon mix into a 2 litre (8 cup) capacity oven proof dish.
8. Preheat oven-grill (broiler) to high.
9. Combine the breadcrumbs, zest and chives and sprinkle over the pasta.
10. Cook under grill (broiler) for 3 to 4 minutes or until goden brown.
11. Serve at once.

Reviews

[Memorymaker]

Thank you I'mPat! I hope you won't mind the liberty I took with this delicious recipe but I am so impressed with the size of the meal from left over ingredients I would have ultimately thrown out! For vegetables I chopped last nights leftovers (carrot, broccoli and cauliflower and 2 fresh mushrooms) and since I only had about half a can of salmon I fried up 3 bacon short cuts, half an onion and some fresh garlic. I also added a good dash of worcestershire sauce (helps those of us who don't really care for salmon!) and 2 tsp of dijon mustard. I only had colby cheese and mozza and that worked just fine. The taste test before it went in the oven proved to me that this will be delicious and satisfy everyone's tastes in our house. There will be leftovers for lunch as the pasta really goes a long way. I plan to serve it soon with a fresh salad! Delicious!!