Swiss Salmon Mornay

Name: Swiss Salmon Mornay
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 2 tbsp (30 mL) all-purpose flour; 2 tsp (10 mL) chicken broth mix; 1/2 tsp (2 mL) dry mustard; 1 3/4 cups (430 mL) Milk; 3/4 cup (180 mL) shredded Canadian Swiss cheese; 2 cans (7 1/2 oz / 213 g each) salmon drained; in chunks; skin removed; 2 cups (500 mL) cooked broccoli flowerets

This is the Swiss Salmon Mornay recipe.

Prep: 15 min
Cooking: 30 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) chicken broth mix
1/2 tsp (2 mL) dry mustard
1 3/4 cups (430 mL) Milk
3/4 cup (180 mL) shredded Canadian Swiss cheese
2 cans (7 1/2 oz / 213 g each) salmon drained, in chunks, skin removed
2 cups (500 mL) cooked broccoli flowerets

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

In medium saucepan, melt butter. Blend in flour, bouillon mix and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add Canadian Swiss cheese and stir until it is melted. Fold in salmon.

Divide mixture among 4 small shallow casseroles. Arrange broccoli around outside edges. Bake 20 minutes or until heated through.

Cheddar Fish Casseroles:

Reduce dry mustard to 1/4 tsp (1 mL) and milk to 1 1/2 cups (375 mL). Use shredded Canadian Cheddar instead of Canadian Swiss cheese and 2 cups (500 mL) cooked, chunked cod, halibut or sole instead of salmon.

Substitute 3 cups (750 mL) cooked rice tossed with 3 tbsp (45 mL) chopped parsley for broccoli. Place rice on bottom of casseroles.