Salmon Mornay Bake Recipes

SALMON MORNAY

Salmon Mornay image

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

Ingredients

30 g butter
1 medium onion, finely chopped
1 stalk celery, chopped
1 1/2 tablespoons plain flour
3/4 cup milk
1/2 cup cream
1/3 cup of grated tasty cheese
1 (130 g) can canned corn niblets, drained
1 (185 g) can salmon or 1 (185 g) can tuna, drained
1/3 cup breadcrumbs
1/4 cup tasty cheese, extra

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.

SALMON WITH MORNAY SAUCE

Salmon with Mornay Sauce image

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

Ingredients

1 teaspoon lemon-pepper seasoning, divided
4 salmon fillets (6 ounces each)
3 tablespoons butter, divided
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
Dash cayenne pepper
1/4 cup 2% milk
1/4 cup heavy whipping cream
1/4 cup shredded Swiss cheese

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 BAKE

Salmon Mornay Bake image

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

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)

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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