Salmon and asparagus mornay
4
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
For a dinner that’s a bit fancy, why not try this slow cooked mornay. The salmon becomes so soft and goes so well with the crunch of the beans.
Ingredients
Skim milk
2½ cup(s), (625ml)
Skinless salmon
600 g, (4x150g fillets)
Fresh thyme
2 tbs, (lemon), sprigs
Reduced fat oil spread
30 g, melted
Plain flour
2 tbs
Asparagus
1 bunch(es), cut into 5cm lengths
Fresh chives
¼ cup(s), finely chopped
Instructions
1
Place milk, salmon and thyme in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 1 hour (or low for 2 hours) or until salmon is cooked through.
2
Using a slotted spoon, transfer salmon to a plate and set aside. Remove and discard thyme.
3
Stir spread and flour in a small bowl until smooth and combined. Gradually whisk flour mixture into milk mixture. Cook, uncovered, on high, stirring occasionally, for 40 minutes (or 1 hour 20 minutes on low) or until sauce slightly thickens.
4
Add asparagus and cook, uncovered, on high for 10 minutes (or low for 20 minutes) or until asparagus is tender. Flake salmon into large chunks, discarding any bones. Stir salmon into mornay and cook until heated through. Serve sprinkled with chives.
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