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
A delicious and simple meal. Served with plain rice, my kids love it. Can also substitute canned tuna (or chicken) for the salmon. As the first reviewer has pointed out, it works just as well if you substitute more milk for the cream. If I do that I generally add a bit more cheese though.
Provided by Baz231
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan, add onion and celery.
- Stir constantly over medium heat for about 3 minutes or until onion is soft.
- Add flour, stirring constantly over medium heat for 1 minute or until mixture is bubbly.
- Gradually stir in combined milk and cream- stir constantly over high heat until mixture boils and thickens.
- Remove from heat, add cheese, corn and salmon - stir gently until cheese is melted.
- Spoon mixture into ovenproof dish, sprinkle with combined breadcrumbs and extra cheese.
- Bake in moderate oven for about 15 minutes or until mornay is heated through and bread crumbs have browned. Leaving the lid off for all or part of the time will help them brown better.
- Serve on plain rice.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
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.
SUMMER SALMON PASTA
Inject a bit of health into your mealtime with this veg packed pasta full of goodness - easily adapted for vegetarians
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.
- Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.
- When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving
Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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
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