Salmon And Pasta Mornay Recipes

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MY MUM'S SALMON MORNAY



My Mum's Salmon Mornay image

This recipe came printed on the bottom of an ovenproof dish my mum had given to her about forty years ago. It became a family favourite, especially for parties so I usually double the quantity when I make it. As it is usually served with several other dishes I guessed at how many serves it makes.

Provided by Ninna

Categories     Potluck

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (310 g) can canned red salmon, drained
45 g butter
1/2 cup plain flour
salt and pepper, to taste
600 ml milk
1/2 lemon, juice and zest of
1 pickle, sliced (optional)
3 shallots, chopped (green onions)
1/2 tablespoon mayonnaise
1 egg, beaten
1/2 cup cheese, sharp grated
1/2 cup breadcrumbs, soft
1/2 tablespoon butter, melted

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.

Nutrition Facts : Calories 339.6, Fat 18.5, SaturatedFat 9.4, Cholesterol 92.3, Sodium 474.3, Carbohydrate 22.1, Fiber 0.7, Sugar 0.8, Protein 20.8

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

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 :

CREAMY SALMON PASTA



Creamy salmon pasta image

Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad

Provided by Anna Glover

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 salmon fillets
1 tbsp olive oil, plus 1 tsp if roasting
175g penne
2 shallots or 1 small onion, finely chopped
1 garlic clove, crushed
100ml white wine
200ml double cream or crème fraîche
¼ lemon, zested and juiced
½ small bunch dill, finely chopped

Steps:

  • You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
  • While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
  • Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
  • Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium

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

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.

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

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.

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