Salmon Stuffed Cucumbers
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Salmon Zucchini Moussaka
Serves6
Prep Time40 min
cook Time
35 min
Time to Table75 min
Don’t miss out on the opportunity of being showered with compliments after you serve this sumptuous meal to your family and friends. It’s all good!
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USED IN THIS RECIPE
Ingredients
Béchamel Sauce:
1 tbsp (15 mL) butter
4 tsp (20 mL) all purpose flour
1 1/4 cups (300 mL) light cream
1/2 tsp (2 mL) each white pepper and salt
1/4 tsp (1 mL) ground nutmeg
Moussaka:
2 medium zucchinis, thinly sliced
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) each butter and olive oil
2 cans (213 g each) Clover Leaf Pink Salmon, drained
1/2 cup (125 mL) marinara or tomato sauce
1/4 cup (50 mL) finely chopped onion
1 plum tomato, seeded and diced
1 tbsp (15 mL) each Dijon mustard and chopped fresh parsley
1 clove garlic, minced
1/2 tsp (2 mL) ground allspice
2 cups (500 mL) hot, cooked potatoes, mashed
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Béchamel: Melt the butter in a small saucepan set over medium heat. Blend in the flour and cook, stirring, for 1 minute. Gradually whisk in the light cream. Cook, whisking gently, for 5 to 7 minutes or until thickened. Stir in the pepper, salt and nutmeg. Reserve.
- Moussaka: Preheat the oven to 350 F (180 C) . Working in batches using a nonstick skillet set over medium-high heat, lightly brown the zucchini slices in the butter and oil. Season with salt and pepper. Arrange half the zucchini in a single layer in the bottom of a greased 8-in (20 cm) casserole. Use a fork to mash the salmon, crushing the bones. Stir in the marinara sauce, onion, tomato, Dijon mustard, parsley, garlic and allspice. Spread evenly over the zucchini.
- Blend 1/4 cup (50 mL) of the béchamel sauce into the mashed potatoes. Spread the potatoes evenly over the salmon mixture. Arrange the remaining zucchini evenly over the potatoes. Spread the remaining béchamel sauce over the zucchini. Bake, covered, for 20 minutes; uncover and bake for 10 to 15 minutes or until bubbly and golden. Makes 6 servings.
Tip:
- Our Sockeye Salmon works well with this recipe, too.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 350 | |
| Fat | 25 g | 38% |
| Saturated Fat | 11 g | |
| Trans Fat | 0.4 g | |
| Saturated + Trans | 57% | |
| Cholesterol | 90 mg | |
| Sodium | 1060 mg | 44% |
| Carbohydrate | 16 g | 5% |
| Fibre | 2 g | 8% |
| Sugars | 2 g | |
| Protein | 18 g | |
| Vitamin A | 20% | |
| Vitamin C | 10% | |
| Calcium | 20% | |
| Iron | 6% |
Claims per serving
| Source of Fibre | Source of Protein |
| Good Source of Vitamin A | Source of Vitamin C |
| Good Source of Calcium | Source of Iron |
