Salmon Broccoli Delight
Originally found on a can of Clover Leaf salmon, I have enjoyed this easy recipe for many years. While in the Philippines, it partnered well with the rice staple there, and, when salmon, broccoli and/or dry mustard were not available, canned tuna, frozen mixed vegetables and regular mustard worked as substitutes. You might come up with your own adaptation!I also prefer a bit more flour, adding an extra ½ -1 tbsp, for a thicker consistency, and like experimenting with different cheeses. A few more minutes’ bake time, too, allows the topping to brown a bit.
Equipment
- 1 shallow casserole dish, greased
Ingredients
- 2 7.5 oz cans salmon, drained
- 1 bunch broccoli, coarsely chopped
- 1 tbsp lemon juice
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1/2 cups grated parmesan cheese
- 1/2 tsp cayenne
- 1/8 tsp nutmeg
- 1 tsp dry mustard
- 1/2 cup grated cheddar cheese
Instructions
- Preheat oven to 400 F.
- Partially cook broccoli. Drain liquid. Place in bottom of shallow greased casserole dish. Sprinkle with lemon juice.
- In saucepan, melt butter at medium heat. Whisk in flour and cook briefly over low heat. Gradually add milk, stirring constantly until thickened.
- Add parmesan cheese, cayenne, nutmeg and mustard. Cook 1 minute. Add drained salmon. Pour over broccoli. Sprinkle with cheddar cheese.
- Bake at 400 F for 15-20 minutes.
- Serve over rice or pasta.