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.
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Kiwewesi Ziyadi
[email protected]I would love to try this recipe, but I'm allergic to dairy. Do you have any suggestions for how I could make a dairy-free version?
Wali Memon
[email protected]Not a fan. The sauce was bland and the salmon was overcooked.
Eid Uganda
[email protected]This was my first time making salmon mornay and it was surprisingly easy. The sauce was a little too thick for my taste, but the salmon was cooked perfectly.
Sharon Guiles
[email protected]I've made this dish several times and it always turns out great. The salmon is always moist and flaky, and the sauce is to die for.
Rk Sagor
[email protected]Easy and delicious! I made this for a dinner party and everyone loved it.
Jocelyn Olmos
[email protected]This salmon mornay was a hit with my family! The sauce was rich and creamy, and the salmon was perfectly cooked. I will definitely be making this again.