Creamy Salmon & Asparagus Gratin.


  

This recipe is so deliciously creamy you would think it’s laden with calories but I can assure you now it isn’t!

My mum originally introduced this to me and I was amazed at how good it tasted without loads of calories! I’ve since adapted the recipe slightly which my husband and I prefer.

To thicken the sauce I make a roux which is nicer than using corn flour and adds a richness to the sauce. 

You will also need a casserole dish that will fit two salmon fillets snug together. 

I promise this is simple to make and will leave you wanting more! 

I have impressed friends and family with this simple dinner so make sure you give it a go! Double the quantities if you are making for 4 people.


Salmon and Asparagus Gratin

This recipe serves two people. 

Time- 35 minutes to prep and cook.

2 x 120g Salmon fillets 

8-10 x Asparagus spears

1/4 x White onion finely chopped

4 x Small white mushrooms thinly sliced 

1 x Vegetable stock cube 

250ml x Boiling water

120ml x Semi skimmed milk

25g x Butter

25g x Plain flour 

15g x Parmesan cheese grated (optional)

1 x Casserole dish 

Method-

Heat your oven to 180 degrees.

Fry the onions and mushrooms in a small amount of oil in a pan on a medium heat, until softened and slightly golden.

Push the mixture to the side of the pan, then add the butter, and flour to the other corner of the pan. Mix until the flour has dissolved into the butter but keep mixing until it forms a light brown paste. Take off the heat immediately and set aside.

Meanwhile boil 250ml of water, pour into a separate bowl and add the vegetable stock cube. 

Whilst this dissolves prepare the Asparagus by snapping the white end off each spear. Arrange these in your casserole dish along with the onion and mushrooms from the frying pan, place the salmon fillets on top.

To make the sauce add the milk to the boiling water and stir.

Turn your frying pan back onto a medium heat and add the sauce to the pan and stir continuously.

The sauce should start to boil and thicken. Keep stirring to remove and lumps, using a whisk if necessary.

Once thickened the sauce should coat the back of a spoon.  At this point, remove from the heat and pour over the salmon. The sauce should cover the fillets generously.

You can then sprinkle the top with parmesan cheese and bake in the oven for 20 minutes.

Serve with new potatoes and additional vegetables if you wish.

Enjoy πŸ™‚

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Prawn, Chorizo and Tomato Risotto!

This low fat, tasty mid week meal is simple to make and very filling. 

If you don’t like prawns replace these with some chicken instead.

This is a dish all the family can enjoy and is also delicious cold. 

Ingredients:

1 x White onion

1/2 x Yellow pepper

2 x Garlic cloves

2 x Tsp’s Scala sundried tomato cook’s paste 

300g x Raw Tiger Prawns

120g risotto rice

600ml Chicken stock

6 x slices of chorizo 

10 x Cherry tomatoes 

Salt, Pepper and fresh basil to taste.

Method-
Finely chop the onion, garlic and yellow pepper.

Heat a frying pan on medium heat and add some olive oil. Gently fry the onions, garlic and pepper until they soften slightly.

Add the risotto rice and stir coating the grains in the oil and onion mixture.

Now gradually add the chicken stock in stages..

Add a little stock, allow the rice to absorb and repeat this process, keeping the pan on a medium heat. 

Half way through this stage add the other ingredients and give the mixture a good stir. 

Continue to add the stock and stir until you have a nice thick consistency and the stock has 80% absorbed. 

Turn down the heat and cook the prawns separately in another pan. These can then be added to the risotto when you are ready to serve.

I like to serve this risotto with vegetables or a rocket salad.