Salmonmornaybake Recipes

MY MUM'S SALMON MORNAY

Steps:

• Melt butter, add flour, salt and pepper and cook approximately 1 minute.
• Add milk and stir constantly until it boils and thickens, add other ingredients, other than breadcrumbs and melted butter.
• Pour into casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with melted butter).
• Place in moderate oven 180 deg C (350 deg F) until mornay is heated through and breadcrumbs are golden brown, approximately 25mins.
• Serve with rice.

SALMON MORNAY

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 MORNAY BAKE

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.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SCRUMPTIOUS SALMON CAKES

Steps:

• Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
• Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

SALMON WITH MORNAY SAUCE

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.