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Categories:
salmon butter leeks flour milk Parmesan cheese parsley mustard lemon peel lasagne sheets baby spinach Cheddar cheese Salad
Viewed: 54 - Published at: 5 years agoIngredients
- 1 1/3 lbs boneless skinless salmon fillets
- 8 tbsp (1 stick) butter, chopped
- 3 large leeks, pale section only, washed and thinly sliced
- 1/2 cup flour
- 4 cups milk
- 1 cup finely grated Parmesan cheese
- 2 tbsp chopped parsley
- 2 tsp Dijon mustard
- 2 tsp finely grated lemon peel
- 7 oz fresh lasagne sheets
- 2 lbs asparagus, trimmed and halved lengthwise
- 5 oz baby spinach
- 1/2 cup grated Cheddar cheese
- None None Mixed salad leaves, to serve
Method
- Place salmon in a large steamer lined with parchment paper; season to taste. Cover; cook over a large saucepan of boiling water (make sure steamer doesn't touch water) 8-10 mins, until just cooked through. Cool salmon 5 mins. Use a fork to flake into large pieces.
- Melt butter in a large saucepan on medium heat. Cook leek, stirring occasionally, 8-10 mins, until tender. Add flour; cook, stirring, 1 min. Remove from heat.
- Gradually add milk, whisking constantly until smooth. Return to heat; bring to a boil, stirring, until sauce boils and thickens. Reduce heat to low; simmer 3 mins. Stir in half the Parmesan, parsley, mustard and lemon peel; season to taste.
- Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish.
- Line bottom of dish with one third of the lasagne sheets. Top with one third of the sauce. Arrange asparagus and half spinach on top. Repeat layers of pasta and sauce.
- Top with salmon and remaining spinach. Finish with final pasta layer and sauce. Sprinkle with combined remaining Parmesan and Cheddar cheese.
- Bake 30-35 mins, until golden. Let stand 10 mins to cool slightly. Serve with salad.
