This salmon lasagne is big enough to serve eight people or make it just for the family and freeze the rest for when you don’t feel like cooking.
Ingredients
- 600g skinless salmon fillets
- 3 bunches asparagus, woody ends trimmed, halved crossways
- 150g butter
- 3 large leeks, pale section only, washed, thinly sliced
- 125g plain flour
- 1L (4 cups) milk
- 1 tablespoon finely grated lemon rind
- 2 teaspoons Dijon mustard
- 1/4 cup chopped fresh dill
- 110g (1 1/2 cups) finely grated parmesan
- Olive oil spray
- 200g fresh lasagne sheets
- Mixed salad leaves, to serve
Method
- Step 1Place the salmon in a large steamer lined with non-stick baking paper. Season with salt and pepper. Cover and cook over a large saucepan of boiling water (make sure the steamer doesn’t touch the water) for 8 minutes or until just cooked through. Set aside for 5 minutes to cool slightly. Use a fork to flake the salmon into large pieces.
- Step 2Meanwhile, cook the asparagus in the steamer, covered, for 4 minutes or until bright green and tender crisp. Transfer to a large bowl of iced water and set aside for 2 minutes to refresh. Drain and pat dry with paper towel.
- Step 3Melt 25g of the butter in a saucepan over medium-low heat. Add the leek and cook, partially covered, stirring occasionally, for 12 minutes or until soft. Transfer the leek to a colander and press to remove excess liquid.
- Step 4Heat the remaining butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles and starts to come away from the side of pan. Remove from heat. Gradually add the milk, whisking constantly until smooth.
- Step 5Place the milk mixture over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 3 minutes or until the sauce thickens and coats the back of the spoon. Stir in the leek, lemon rind, mustard, dill and half the parmesan. Season with salt and pepper.
- Step 6Preheat oven to 180°C. Lightly spray a 30 x 19cm (base measurement) 2.5L (10-cup) capacity ovenproof dish with olive oil spray to grease. Line the base with one-third of the lasagne sheets. Top with one-third of the sauce. Arrange the asparagus on top. Top with half the remaining lasagne sheets and half the remaining sauce. Top with the salmon. Season with salt and pepper. Top with remaining lasagne sheets and sauce. Sprinkle with remaining parmesan. Place the dish on a baking tray and bake for 30 minutes or until golden. Set aside for 10 minutes to cool slightly. Serve with mixed salad leaves.
- Low carb
- Lower gi
Nutrition
2100 kj
Energy
28g
Fat Total
17g
Saturated Fat
3.5g
Fibre
31g
Protein
34g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: Bake in a freezerproof dish. Cool. Cover. Place in the fridge to chill. Label, date and freeze for up to 3 months. Thaw in fridge overnight. Reheat in oven preheated to 180C, covered, for 25-30 minutes.
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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