Salmon Casserole
By Jun Jun de Guzman
The basic bechamel sauce included in this recipe is your basic white sauce and can be used in various dishes like lasagna and to accompany various fish, chicken, and gratin dishes.
Serves 6 Prep Time 10 minutes Cooking Time 10 minutes
For the bechamel sauce
1/4 cup butter
3 tablespoons all-purpose flour
11/2 cups fresh milk
1/2 cup chopped onions
1 can mushrooms, sliced
1/2 cup butter
salt and freshly ground pepper
2 cans salmon, drained
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 Make the bechamel sauce: Melt butter in a saucepan. Add flour and cook over low heat for 3 minutes. Pour in fresh milk. Simmer until sauce thickens. Remove from heat.
2 Sauté onions and mushrooms in butter, and season with salt and pepper. Add salmon. Cook for 3 to 5 minutes then add in bechamel sauce.
3 Transfer mixture into a baking dish and sprinkle Parmesan cheese on top. Bake or turbo-broil for 10 minutes.
4 Remove from the oven and sprinkle with chopped parsley before serving.
Photography by David Hanson | Food Styling by Jun Jun de Guzman | Prop Styling by Sharlene Tan
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