Salmon Bake

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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
We had this recipe written on an old scrap of paper that is stained with 20 years of use. It's an easy salmon bake which is great for kids and adults alike...but it uses some commercial ingredients (a bought tin of soup and cereal) that, in this day and age, we just don't want to ingest anymore. So we have deconstructed one of our favourite recipes and constructed it again for your enjoyment. The flavours are simple, so feel free to punch it up with your favourite herbs and spices. Non-Thermomix and Thermomix versions.
Ingredients
  • 150g cheese
  • 100g raw almonds or almond meal or breadcrumbs
  • 1 small zucchini
  • 1 medium onion
  • 1 medium carrot
  • 1 stick of celery
  • 20g oil
  • 200g uncooked rice (we used basmati)
  • 400 - 420g tin salmon, drained
  • 1 heaped tablespoon of veggie stock paste/powder or a stock cube
  • 50g butter
  • 50g plain flour
  • 500g milk
  • 1 tablespoon dijon mustard
Instructions
  1. Pre-heat oven to 180 degrees celcius.
  2. Grate cheese for 8 secs on speed 6. Set aside.
  3. Mill almonds for 6 secs on speed 9. Set aside.
  4. Chop zucchini on for 4 secs on speed 8. Set aside in a large bowl.
  5. Add onion, carrot and celery to TM bowl and chop for 6 secs on speed 7. Add oil and cook on Varoma for 5 mins on reverse speed 2 with MC off. When cooked set aside with the zucchini.
  6. Rinse bowl and fill with water to the 1 litre mark. Put lid on and place basket on top and weigh rice. Rinse rice and add to TM bowl. Cook on Varoma for approx 12 mins on speed 4 or until rice is tender. Set aside with rest of vegetables.
  7. Add salmon and veg stock paste to veggie/rice mix and fold through.
  8. Add butter to TM bowl and melt at 100 degrees celcius for 2 mins on speed 1.
  9. Add flour and mix for 30 secs on speed 3.
  10. Add milk and cook at 100 degrees celcius for 3 mins on speed 2.
  11. Add previously grated cheese and mustard and cook at 100 degrees for 2 mins on speed 2.
  12. Take 21/2 cups of this cheese mixture and add to rest of mix and fold through. Keep leftover sauce for serving or to top veggies.
  13. Grease a lasagna dish or large casserole dish and pour in mix and smooth. Top with milled almonds (almond meal) and spray with a little oil.
  14. Bake for 30 mins or until warmed through and almond topping is wonderfully toasted.
  15. Serve with a side of steamed veggies.
  16. Pre-heat oven to 180 degrees celcius.
  17. Cook rice until tender using your favourite method and set aside in a large bowl.
  18. Grate cheese. Set aside.
  19. Finely chop zucchini. Set aside with the rice.
  20. Finely chop onion, carrot and celery and saute with in oil. When softened, set aside with the rice and zucchini.
  21. Add salmon to bowl and mix together.
  22. In a saucepan melt butter.
  23. When melted add flour and mix to form a paste.
  24. Add milk and cook at 100 degrees celcius for 3 mins on speed 2.
  25. Add previously grated cheese, stock, mustard and mix until cheese is melted and sauce has thickened.
  26. Take 21/2 cups of this cheese mixture and fold it through the veggie mix.
  27. Grease a lasagna dish or large casserole dish and pour in mix and smooth.
  28. Top with milled almonds (almond meal/bread crumbs) and spray with a little oil.
  29. Bake for 30mins or until warmed through and almond topping is wonderfully toasted.
  30. Serve with a side of steamed veggies.
Notes
If you have children with an aversion to green just peel the zucchini first...or perhaps call it Shrek salmon bake...seems to work around here with little people.

 

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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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