recipes
Salmon Mornay
Our Salmon Mornay Recipe tastes great and is easy to prepare.
serves 4
5 min prep
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ingredients
| 30g butter 2 tablespoons plain flour 1 cup milk ½ cup grated tasty cheese 1 cup frozen Birds Eye Country Harvest - Peas, Corn & Capsicum 2 stalks celery, chopped 415g can John West Pink Salmon, drained 1 cup coarse fresh breadcrumbs 1/3 cup grated tasty cheese, extra 2 tablespoons chopped fresh parsley |
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instructions
step 1
In a small saucepan, melt butter; stir in plain flour and cook for 1 minute. Gradually add milk, stirring until sauce is smooth. Continue to cook stirring until sauce boils and thickens. Add tasty cheese and stir until cheese melts.
step 2
Add frozen Birds Eye Country Harvest and celery. Stir constantly until boiling. Gently fold in drained John West Salmon. Spoon into a 1 litre ovenproof dish or 4 x 1 cup sized individual dishes.
step 3
Sprinkle evenly with breadcrumbs and extra cheese.
Bake
Bake in a preheated oven at 180°C for 15-20 minutes or until golden brown and heated through.
recipe tip
Make individual serves - follow recipe above for step 1 and part of step 2. Spoon mixture into 4 individual pots and follow step 3.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1770kJ (424Cal) | 709kJ (169Cal) |
| Protein | 29.0g | 11.6g |
| Fat- Total | 23.5g | 9.4g |
| - Saturated | 12.5g | 5.0g |
| Omega-3 (EPA + DHA) | 930mg | 370mg |
| Carbohydrate | 22.5g | 9.0g |
| - Sugars | 6.0g | 2.4g |
| Dietary Fibre | 3.2g | 1.3g |
| Sodium | 817mg | 326mg |
| Potassium | 302mg | 121mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Salmon Mornay
Salmon Mornay
Our Salmon Mornay Recipe tastes great and is easy to prepare.
ingredients
30g butter
2 tablespoons plain flour
1 cup milk
½ cup grated tasty cheese
1 cup frozen Birds Eye Country Harvest - Peas, Corn & Capsicum
2 stalks celery, chopped
415g can John West Pink Salmon, drained
1 cup coarse fresh breadcrumbs
1/3 cup grated tasty cheese, extra
2 tablespoons chopped fresh parsley
instructions
step 1
In a small saucepan, melt butter; stir in plain flour and cook for 1 minute. Gradually add milk, stirring until sauce is smooth. Continue to cook stirring until sauce boils and thickens. Add tasty cheese and stir until cheese melts.
step 2
Add frozen Birds Eye Country Harvest and celery. Stir constantly until boiling. Gently fold in drained John West Salmon. Spoon into a 1 litre ovenproof dish or 4 x 1 cup sized individual dishes.
step 3
Sprinkle evenly with breadcrumbs and extra cheese.
Bake
Bake in a preheated oven at 180°C for 15-20 minutes or until golden brown and heated through.
serves 4 5 min prep recipe tip
Make individual serves - follow recipe above for step 1 and part of step 2. Spoon mixture into 4 individual pots and follow step 3.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au