It’s easy to give your family’s omega-3 intake a boost with these tasty bakes.
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.
Ingredients
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Olive oil spray
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35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
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30g (1/3 cup) finely grated parmesan
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20g butter
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1 tablespoon olive oil
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1 leek, pale section only, thinly sliced
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2 tablespoons plain flour
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375ml (1 1/2 cups) Massel chicken style liquid stock
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80ml (1/3 cup) reduced-fat thickened cream
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1 teaspoon dried tarragon leaves
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500g skinless salmon fillets, cut into 2.5cm pieces
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1 x 475g ctn Potato Mash, warmed (optional)
Method
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Step 1
Preheat oven to 200°C. Spray four 250ml (1-cup) capacity ovenproof dishes with olive oil spray to lightly grease. Combine the breadcrumbs and parmesan in a bowl.
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Step 2
Heat butter and oil in a saucepan over medium heat. Add leek and cook, stirring, for 3 minutes or until leek softens slightly. Add the flour and cook, stirring, for 2 minutes. Add the stock, whisking until combined. Cook, stirring, for 5 minutes or until mixture comes to the boil. Add cream and tarragon and cook, stirring, for 2 minutes or until mixture thickens.
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Step 3
Add the salmon and cook, stirring, for 2 minutes or until salmon is just cooked through. Spoon into the prepared dishes. Sprinkle with breadcrumb mixture. Bake in oven for 10 minutes or until golden.
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Step 4
Serve with mash, if desired.