Can’t remember where I got this recipe from – online somewhere I think – but I originally made it as a “non red meat” addition to a dinner party table, years ago – where I had a pescetarian who needed something in an otherwise mainly beef related dinner. It was a big hit with everyone, however, and so has been on my regular menu ever since.
Although salmon is my favourite food, the tinned kind is not something I am super keen on – I could not eat it just on its own, but this dish is one of the rare “tinned” dishes that I really love. It is great as a main dish, comfort-food-style, just to dig in with a spoon in front of a movie on a cold Winter’s evening. It is equally good at a party or pot-luck-supper, as part of an array of various dishes. Enjoy…..
Salmon Bake
30 gms butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 1/2 tbsp plain flour
1 1/4 cups milk
cracked pepper, to taste
210 gm can red salmon, drained
125 gm can corn kernels, drained (or cut the kernels from one small corn cob)
1 cup frozen green peas
1 cup tasty cheese, grated
1/3 cup breadcrumbs
Preheat oven to 180∞C. Melt butter in saucepan on medium heat; cook onion and celery for 3 mins, stirring, until onion is soft.
Add flour and cook for 1 min, stirring, then add milk and pepper and cook, stirring constantly, for 3-4 mins until mixture boils and thickens.
Remove from heat and add salmon, corn, peas and half of the cheese. Mix well and pour mixture into a 2 litre ovenproof dish. Sprinkle with combined breadcrumbs and remaining cheese.
Bake for 20 mins until golden.
Serves 4
Happy Fooding!
