Easy Baked Salmon Mornay Recipe

EASY BAKED SALMON MORNAY RECIPE


Serves 4

  • 1/2 cup/100g/31/2 oz rice

  • 1 onion, chopped

  • 1 egg, beaten

  • 15 g/1/2 oz butter, melted

  • 440 g/14 oz canned pink salmon, drained, liquid reserved and flesh flaked

  • 1/4 cup/15g/1/2 oz breadcrumbs, made from stale bread

  • 30 g/1 oz grated tasty cheese (mature Cheddar)

CURRY SAUCE

  • 2 cups/500 ml/16 fl oz milk

  • 3 tablespoons corn flour

  • 1 teaspoon curry powder

  • 1 teaspoon dry mustard

  • 1 teaspoon paprika

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon lemon juice

  • 1 egg, beaten

  • 30 g/1 oz grated tasty cheese (mature Cheddar)

  • Freshly ground black pepper

  1. Cook rice following packet directions. Place rice, onion, egg and melted butter in a bowl and mix to combine. Spread rice mixture over the base of an 18 x 28 cm/7 x 11 in ovenproof dish. Top rice mixture with salmon.

  2. To make sauce, place milk, corn flour, curry powder, mustard and paprika in a saucepan and mix well to combine. Cook sauce over a medium heat, stirring constantly, for 5-6 minutes or until sauce boils and thickens. Stir in reserved salmon liquid, parsley, lemon juice, egg, cheese and black pepper to taste. Pour sauce over salmon.

  3. Combine breadcrumbs and cheese and sprinkle over sauce. Bake for 40 minutes or until heated through and top is golden.

  4. Serve this Easy Baked Salmon Mornay Recipe at once.

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