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Thursday, 27 October 2011

Salmon and Broccoli Bake Recipe

Salmon and Broccoli Bake Recipe

This Salmon and Broccoli Bake recipe is delicious and very easy, although the preparation takes a while, as you have to pre-cook the salmon and broccoli and make a cheese sauce.  The results are worth it, though, as you can do the prep and assemble the bake way ahead of time (even a day or two before) and then have it all ready to pop in the oven when you need it.

I have given the ingredients for one person, so just multiply as required.  Use any suitable oven-proof dish whether metal, heatproof glass or ceramic.

Fish can lose 10-20% of its raw weight when cooked, so take this into account when buying your ingredients.

You can use left-over cooked salmon for this recipe, or simply cube skinned and boned raw salmon, and poach in simmering water for five to ten minutes until cooked through.  To pre-cook the broccoli, cut into small bite-sized florets and put into boiling water for three to four minutes.  As soon as it is al dente (cooked, but still with a bite) run under the cold tap to preserve the colour and to stop any further cooking from residual heat.
Salmon and Broccoli Bake Recipe: Ingredients for one person – multiply as required

4oz/115g cooked salmon (see above) all skin and bone removed.
4oz/115g cooked, cold broccoli florets (see above)

For the Cheese Sauce:
half ounce/15g butter
half ounce/15g plain/general purpose flour
half pint/290ml milk
2-3oz/55-85g full flavour grated cheese (such as cheddar, gruyere, parmesan or a mixture) to taste
salt and white pepper to taste

To sprinkle on top before baking:
1-2oz/30-55g of dry breadcrumbs or pinhead oats
finely chopped fresh parsley – quantity to your taste
a little more grated cheese – quantity to your taste

Salmon and Broccoli Bake Recipe: Method

Cook salmon and broccoli as in introduction, or use leftovers.

To make the cheese sauce: (in-depth white sauce recipe and method here)
Either in a microwave, double boiler or heavy non-stick pan, melt the butter and flour together, and cook over a gentle heat for a couple of minutes, stirring occasionally until the butter and flour look almost dry and a little like breadcrumbs.  Add about a third of the milk, stir or whisk well to remove any lumps, and continue to cook for a few minutes longer.  When smooth, whisk in the rest of the milk, and continue to cook until thickened – this may take twenty minutes or longer, depending on your chosen method.

Remove from the heat, and add the grated cheese, stirring until it has melted into the sauce.  Add the pepper, and if necessary salt (cheese can be quite salty) and whisk well.

Break up the salmon a little (not too finely) and mix with the broccoli florets in your chosen baking dish.  Cover with the cheese sauce, leaving little islands of broccoli poking out if you are feeling artistic.  Sprinkle over the breadcrumbs/pinhead oats, a little more grated cheese to your taste (don’t swamp it) and a pinch or two of the chopped parsley.

You can now store this in the refrigerator for use in the next day or two, or cook right away.

Put in a medium oven 180C/350F/Gas Mark 4 for twenty five minutes or so.  Test the middle with a temperature probe or skewer to make sure it is thoroughly heated through and piping hot.  If you wish, place under a hot grill for a minute or two to brown the top.

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