Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 350
Fat 23 g 35 %
Saturated 8 g
+ Trans 0.3 g
42 %
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 %
Calcium 10 %
Iron 4 %
* DV = daily value

Salmon with béchamel cheese sauce

Time required: Less than 30 minutes
Yield : 28 cookies Prep Time: 15 minutes
Level : Easy Cook Time: 12 minutes per batch

INGREDIENTS

  • 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

Garnish

  • chopped parsley

PREPARATION

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.