57gsalted butter(2oz/ ¼ cup), plus more for greasing
¼cupplain flour (all purpose flour)(~35g)
4cupsfull fat milkwarmed (1L / 1qt)
1tablespoondijon mustard
1 ¼teaspoonssalt
¾teaspoonfreshly ground black pepper
450gskinless fresh salmoncut into bite size pieces (1lb)
¾cupfrozen peas
3spring onionssliced (a good ½ cup)
75gfinely grated parmesan cheese
½cupdried breadcrumbs
For best results, always weigh ingredients where a weight is provided
Equipment
9x13 inch-ish casserole dish
2 Dutch oven / large saucepan
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Grease a roughly 9x13 baking dish /casserole dish with some butter (extra to ingredients list).
Add the penne to a pot of boiling, well salted water and cook for 7 minutes. Add the broccoli and cook for 1 more minute. Drain and set aside.
Meanwhile, in a large saucepan or Dutch oven over medium heat melt the butter, add the flour and cook stirring for 2 minutes until starting to turn golden and smelling nutty.
Add the milk, a little at a time (⅓-½ cup each addition), stirring until smooth after each addition. As the paste starts to loosen you can add it a little more quickly.
Stir in the mustard, salt and pepper. Cook the bechamel for 5-6 minutes until it thickens enough to coat the spoon and the sides of the pan. Don’t let it come to a rolling boil but a low simmer is fine while it thickens.
Remove from heat. Stir in the drained pasta, broccoli, salmon, peas, and onions and pour into the prepared dish.
In a small bowl combine the parmesan and breadcrumbs then scatter over the top of the dish.
Bake for 30-35 minutes (uncovered) until turning golden on top and bubbly around the edges.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
If making ahead, let the bechamel cool to room temperature before stirring in the salmon or keep them separate. If you keep them separate, chill them both and you may need to reheat the bechamel before adding everything in to make it easier to mix together.
Broccoli: There's no need to throw out the broccoli stalk. It works great in dishes like this. Slice off the more fibrous exterior then simply slice it up into small pieces.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.