23/09/2024
We love a pasta bake and this salmon version is light and creamy at the same time as satisfying, and so easy to make!
1 pack of J James salmon pieces - we used 356g
400 g pasta - we used Spirali
2 leeks
2 cloves of garlic - minced
1 handful of parsley
1 handful of mint
1 tbsp wholegrain mustard
25 g butter
1 tbsp plain flour
250 ml milk
3 tbsp yogurt
Salt and pepper
breadcrumbs - or 2 end pieces of bread blitzed up
Preheat the oven to 180 degrees.
Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes.
Boil the pasta for 15 mins until al dente.
Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks.
Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper.
Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.
Now add the creamy leeks over the top covering right to the edges.
Sprinkle over the breadcrumbs and season lightly again.