SALMON WITH MORNAY SAUCE
Priscilla Gilbert from Indian Harbour Beach, Florida writes, "This is a good hearty salmon dish, quick and simple to prepare. My husband and I love salmon and this is one of our favorites." It's creamy and classic, nicely seasoned and very rich; this is one dish sure to surprise.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle salmon with 1/2 teaspoon lemon-pepper. In a large skillet, cook salmon in 2 tablespoons butter for 4-6 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, salt, pepper, cayenne and remaining lemon-pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Serve with salmon.
Nutrition Facts :
SALMON MORNAY
This is one of those easy=peasey recipes you can do when you want an easy night! especially true is you have some leftover rice:)
Provided by mummamills
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- make up the chicken noodle soup, using only half the water.
- Fry the onion, diced, in the butter til limp.
- Stir in the curry powder, then the flour.
- Add the milk and the salmon and the soup.
- Cook, stirring until slightly thickened.
- Spread half the rice in a greased casserole dish,dot with half the chutney, cover with half the salmon mix.
- Repeat.
- sprinkle over the cheese.
- bake in a moderate over until brown.
- I haven't given baking times, because you can make this in the morning, and reheat in the evening, obviously it would take longer, and the oven temp should be a little lower.
Nutrition Facts : Calories 397.3, Fat 20.1, SaturatedFat 10.5, Cholesterol 90, Sodium 520.5, Carbohydrate 22.9, Fiber 0.9, Sugar 0.8, Protein 30.1
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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