Salmon and Asparagus Chantilly Recipe

Summary

Cooking Time1 Hr 5 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Canned salmon14 Ounce (440 Grams)
 Milk2 Tablespoon (Or As Required)
 Butter2 Tablespoon
 Shallot2 Teaspoon, finely chopped
 Plain flour2 Tablespoon
 Parsley2 Teaspoon, chopped
 Prepared mustard1 Teaspoon
 Mayonnaise1 Tablespoon
 Salt1 Teaspoon (Leveled)
 Pepper To Taste
 Hard-boiled eggs3 , sliced
 Canned asparagus spears11 Ounce (1 Can / 340 Grams)
 Soft white breadcrumbs2 Tablespoon
 Cheese2 Tablespoon, grated
 Lemon wedges3
 Parsley2 Teaspoon (Or As Required)

Nutrition Facts

Serving size

Calories 270 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 155.7 mg

Sodium 639.3 mg26.6%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.1 g4.3%

Sugars 1.4 g

Protein 19 g38.9%

Vitamin A 21.1% Vitamin C 26.3%

Calcium 8.1% Iron 6.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Drain the Salmon liquid, discard the skin and bones and lightly flake the Salmon.
3) Measure the salmon liquid and level up to 2 cups with milk.

MAKING
4) In a saucepan, saute the onion or shallot in butter until soft and transparent.
5) Stir in the flour and cook for 1 minute.
6) Pour in the milk, stir constantly and cook until the sauce comes to a boil and acquires a thick consistency.
7) Then remove from heat and stir in the parsley, mustard, mayonnaise, salt and pepper.
8) In a lightly greased casserole, spoon a layer of the sauce, then arrange alternate layers of salmon, sliced egg and asparagus.
9) Cover with rest of the sauce and sprinkle the top with a mixture grated cheese and breadcrumbs.
10) Bake in the preheated oven for about 30 minutes or until the top is lightly browned.

SERVING
11) Garnish the Salmon and Asparagus Chantilly with lemon wedges and parsley and serve hot.
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