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Creamy salmon, leek and tarragon bakes
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Easily boost your family's omega-3 intake with delicious bakes.
Ingredients:
  • Olive oil spray
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 30g (1/3 cup) finely grated parmesan
  • 20g butter
  • 18.20 gm olive oil
  • 1 leek, pale section only, thinly sliced
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 80ml (1/3 cup) reduced-fat thickened cream
  • 1 tsp dried tarragon leaves
  • 500g skinless salmon fillets, cut into 2.5cm pieces
  • 1 x 475g ctn Potato Mash, warmed (optional)
Instructions:
  • Preheat oven to 200°C while you lightly grease four 250ml (1-cup) capacity ovenproof dishes with olive oil spray. Mix breadcrumbs and parmesan in a bowl.
  • In a saucepan over medium heat, melt butter and oil. Sauté leek for 3 minutes until softened. Stir in flour and cook for 2 minutes. Pour in stock and whisk until smooth. Boil for 5 minutes, then add cream and tarragon. Cook for 2 minutes until thickened.
  • Cook the salmon in the pan, stirring occasionally, until just cooked through, then transfer to the prepared dishes. Top with the breadcrumb mixture and bake in the oven until golden, about 10 minutes.
  • Pair with creamy mashed potatoes for a delightful combination.

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