|per 1 serving|
|Fat 23 g||35 %|
|Saturated 8 g
+ Trans 0.3 g
|Polyunsaturated 0 g|
|Omega-3 0 g
Omega-6 0 g
|Monounsaturated 0 g|
|Cholesterol 85 mg|
|Sodium 260 mg||11 %|
|Carbohydrates 5 g||2 %|
|Fibres 0 g||0 %|
|Sugars 2 g|
|Protein 2 g|
|Vitamin A||8 %|
|Vitamin C||4 %|
|* DV = daily value|
Salmon with béchamel cheese sauce
|Yield : 28 cookies||Prep Time: 15 minutes|
|Level : Easy||Cook Time: 12 minutes per batch|
- 1 salmon fillet, about 450 g (1 lb.) cut in 4 pieces
- 15 mL (1 tbsp.) butter
- 30 mL (2 tbsp.) all-purpose flour
- 125 mL (½ cup) milk
- 125 mL (½ cup) chicken broth, 35% Less Sodium
- 2 ml (½ tsp.) Dijon mustard
- 125 mL (½ cup) old Cheddar cheese
- salt and pepper, to taste
- chopped parsley
Preheat the oven to 200°C (400°F).
Bake salmon for 15 minutes or until flesh flakes easily with a fork.
In the meantime, heat oil in a medium saucepan over medium heat. Whisk in the flour. Cook while stirring for 1 minute. Incorporate the milk, chicken broth, and mustard, whisking continually. Bring to a boil over medium-high heat until sauce is thick and creamy. Remove from heat; add half the cheese and stir until the cheese has melted.
Top each piece of salmon with béchamel sauce and sprinkle with remaining cheese. Place under the broiler for 2 or 3 minutes, or until cheese is lightly browned. When ready to serve, sprinkle on some chopped parsley for a touch of colour.
Variation: Use the béchamel sauce to prepare delicious vegetable gratins. Broccoli and cauliflower are perfect choices.
Little chefs: Children can measure out the ingredients and top the salmon with béchamel sauce, cheese, and parsley. Give them a helping hand by putting the béchamel sauce in a measuring cup so it’s easier to pour over the fish.