Salmon and asparagus mornay
2½ cup(s), (625ml)
skinless salmon fillet(s)
600 g, (4x150g fillets)
2 tbs, (lemon), sprigs
reduced fat oil spread
30 g, melted
1 bunch(es), cut into 5cm lengths
¼ cup(s), finely chopped
- 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.
- Using a slotted spoon, transfer salmon to a plate and set aside. Remove and discard thyme.
- 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.
- 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.