Salmon Mornay Recipe Jamie Oliver

MY MUM'S SALMON MORNAY

My Mum's Salmon Mornay image

This recipe came printed on the bottom of an ovenproof dish my mum had given to her about forty years ago. It became a family favourite, especially for parties so I usually double the quantity when I make it. As it is usually served with several other dishes I guessed at how many serves it makes.

Provided by Ninna

Categories Potluck

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (310 g) can canned red salmon, drained
45 g butter
1/2 cup plain flour
salt and pepper, to taste
600 ml milk
1/2 lemon, juice and zest of
1 pickle, sliced (optional)
3 shallots, chopped (green onions)
1/2 tablespoon mayonnaise
1 egg, beaten
1/2 cup cheese, sharp grated
1/2 cup breadcrumbs, soft
1/2 tablespoon butter, melted

Steps:

Melt butter, add flour, salt and pepper and cook approximately 1 minute.
Add milk and stir constantly until it boils and thickens, add other ingredients, other than breadcrumbs and melted butter.
Pour into casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with melted butter).
Place in moderate oven 180 deg C (350 deg F) until mornay is heated through and breadcrumbs are golden brown, approximately 25mins.
Serve with rice.

Nutrition Facts : Calories 339.6, Fat 18.5, SaturatedFat 9.4, Cholesterol 92.3, Sodium 474.3, Carbohydrate 22.1, Fiber 0.7, Sugar 0.8, Protein 20.8

SALMON MORNAY

Salmon Mornay image

A delicious and simple meal. Served with plain rice, my kids love it. Can also substitute canned tuna (or chicken) for the salmon. As the first reviewer has pointed out, it works just as well if you substitute more milk for the cream. If I do that I generally add a bit more cheese though.

Provided by Baz231

Categories Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

30 g butter
1 medium onion, finely chopped
1 stalk celery, chopped
1 1/2 tablespoons plain flour
3/4 cup milk
1/2 cup cream
1/3 cup of grated tasty cheese
1 (130 g) can canned corn niblets, drained
1 (185 g) can salmon or 1 (185 g) can tuna, drained
1/3 cup breadcrumbs
1/4 cup tasty cheese, extra

Steps:

Melt butter in medium saucepan, add onion and celery.
Stir constantly over medium heat for about 3 minutes or until onion is soft.
Add flour, stirring constantly over medium heat for 1 minute or until mixture is bubbly.
Gradually stir in combined milk and cream- stir constantly over high heat until mixture boils and thickens.
Remove from heat, add cheese, corn and salmon - stir gently until cheese is melted.
Spoon mixture into ovenproof dish, sprinkle with combined breadcrumbs and extra cheese.
Bake in moderate oven for about 15 minutes or until mornay is heated through and bread crumbs have browned. Leaving the lid off for all or part of the time will help them brown better.
Serve on plain rice.

TRAY BAKED SALMON - JAMIE OLIVER

Tray Baked Salmon - Jamie Oliver image

Make and share this Tray Baked Salmon - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

7 ounces green beans, trimmed
20 small cherry tomatoes
1/2 cup black olives, pits removed
4 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
4 (8 ounce) salmon fillets, with or without skin, but with pin bones removed
2 lemons, quartered
1 cup fresh basil, loosely packed
12 anchovy fillets

Steps:

Preheat oven to 350°F Place roasting pan in oven to heat.
Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

Nutrition Facts : Calories 490.4, Fat 26.8, SaturatedFat 4.2, Cholesterol 113.4, Sodium 740.5, Carbohydrate 10.8, Fiber 3.9, Sugar 4.6, Protein 51.9

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