Creamy salmon

Enjoyable Creamy salmon, leek and tarragon bakes Recipe

It’s easy to give your family’s omega-3 intake a boost with these tasty bakes.
Creamy salmon, leek and tarragon bakes
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.


  • Olive oil spray

  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)

  • 30g (1/3 cup) finely grated parmesan

  • 20g butter

  • 1 tablespoon olive oil

  • 1 leek, pale section only, thinly sliced

  • 2 tablespoons plain flour

  • 375ml (1 1/2 cups) Massel chicken style liquid stock

  • 80ml (1/3 cup) reduced-fat thickened cream

  • 1 teaspoon dried tarragon leaves

  • 500g skinless salmon fillets, cut into 2.5cm pieces

  • 1 x 475g ctn Potato Mash, warmed (optional)


  • 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.

  • 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.

  • 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.

  • Step 4

    Serve with mash, if desired.

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