Salmon And Broccoli Lasagna Recipes

SALMON BROCCOLI BAKE

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.

SALMON LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

SALMON AND BROCCOLI LASAGNA

Steps:

• Preheat oven to 350*F.
• Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
• Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
• Drain again.
• Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
• Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
• Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
• Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
• Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.

SALMON AND BROCCOLI LASAGNA

Steps:

• Preheat the oven to 375°F.
• Cook the broccoli in boiling salted water, drain and set aside.
• Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
• Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
• Reheat the milk, adding the mustard and stock granules to the saucepan.
• Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
• Add the mushrooms and cheese and mix well.
• Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
• Stir in the herbs.
• Place a thin layer of sauce in the bottom of an oven proof dish.
• Cover with sheets of lasagna without overlapping.
• Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
• Bake in the oven for 30 to 35 minutes until bubbling hot.

SHEET PAN PARMESAN CRUSTED SALMON WITH BROCCOLI

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
• Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat.
• Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets.
• Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
• In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.
• In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets.
• Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).