SALMON AND RICE BAKE RECIPES

Steps:

• 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

  Put this in the oven until golden brown on top – about 15 minutes should do the trick! 

Steps:

• Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
• Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
• Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you’re ready to cook. Will keep chilled for up to 24 hours.
• Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.