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Salmon, leek and asparagus lasagne
Salmon, leek and asparagus lasagne
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elegant salmon lasagna serves 8, with leftovers for convenience.
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
  • 20.00 ml finely grated lemon rind
  • 11.80 gm Dijon mustard
  • 62.50 ml chopped fresh dill
  • 110g (1 1/2 cups) finely grated parmesan
  • Olive oil spray
  • 200g fresh lasagne sheets
  • Mixed salad leaves, to serve
Instructions:
  • Line a large steamer with non-stick baking paper and gently lay the salmon inside. Season generously with salt and pepper. Steam over boiling water for 8 minutes (ensure the water doesn't touch the steamer) until perfectly cooked. Let it rest for 5 minutes. Use a fork to easily flake the salmon into big chunks.
  • Steam the asparagus until vibrant green and al dente, about 4 minutes. Plunge into a bowl of ice water to cool for 2 minutes. Drain and gently pat dry with paper towels.
  • In a saucepan over gentle heat, melt 25g of butter until glossy. Add the leek and cook covered, stirring now and then, for 12 minutes until tender. Drain the leek in a colander, pressing out any extra liquid.
  • In a large saucepan over medium-high heat, melt the remaining butter until foamy. Add the flour and cook while stirring for 1-2 minutes, until the mixture bubbles and pulls away from the pan's sides. Remove from heat and slowly whisk in the milk until smooth.
  • Heat the milk mixture over medium-high heat until it boils, stirring constantly for 3 minutes until the sauce thickens and coats the back of the spoon. Add leek, lemon rind, mustard, dill, and half of the parmesan. Season with salt and pepper.
  • Preheat oven to 180°C and grease a 30 x 19cm 2.5L ovenproof dish with olive oil spray. Begin layering lasagne sheets, sauce, asparagus, more lasagne sheets and sauce. Add salmon with salt and pepper, more lasagne sheets, sauce, and sprinkle with parmesan. Bake on a tray for 30 minutes until golden. Cool for 10 minutes, then serve with mixed salad leaves.

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