Ingredients
- 150 g Tasty cheese
- 100 g raw almonds, (almond meal or breadcrumbs)
- 1 small zucchini
- 1 medium onion
- 1 medium carrots
- 1 stick of celery
- 20 g oil
- 200 g uncooked rice, we used basamati
- 420 g tin of salmon, drained
- 1 heaped tablespoon of veg stock paste
- 50 g Butter
- 50 g plain flour
- 500 g Milk
- 1 tablespoon mustard, (we used dijon but any is fine)
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees celcius.
Grate cheese for 8 secs on speed 6. Set aside.
Mill almonds for 6 secs on speed 9. Set aside.
Chop zucchini on for 4 secs on speed 8. Set aside in a large bowl.
Add onion, carrot and celery to TM bowl and chop for 6 secs on speed 7. Add oil and cook on Varoma for 5 mins on
"Counter-clockwise operation" speed 2 with MC off. When cooked set aside with the zucchini.Rinse bowl and fill with water to the 1 litre mark. Put lid on and place basket on top and weigh rice. Rinse rice and add to TM bowl. Cook on Varoma for approx 12 mins on speed 4 or until rice is tender. Set aside with rest of vegetables.
Add salmon and veggie stock paste to bowl of cooked rice and veggies and mix together.
Add butter to TM bowl and melt at 100 degrees celcius for 2 mins on speed 1.
Add flour and mix for 30 secs on speed 3.
Add milk and cook at 100 degrees celcius for 3 mins on speed 2.
Add previously grated cheese and mustard and cook at 100 degrees for 2 mins on speed 2.
Take 21/2 cups of this cheese mixture and add to rest of mix and fold through. Keep leftover sauce for serving or to top veggies.
Grease a lasagna dish or large casserole dish and pour in mix and smooth. Top with milled almonds (almond meal) and spray with a little oil.
Bake for 30mins or until warmed through and almond topping is wonderfully toasted.
Serve with a side of steamed veggies.
More recipes at www.agagfaf.com
Describe the preparation steps of your recipe
Tip
If you have children with an aversion to green just peel the zucchini first...or perhaps call it Shrek salmon bake...seems to work around here with little people.
More recipes at www.agagfaf.com
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
How Long To Bake Salmon - https://club.cooking/articles/how-long-to-bake-salmon/
This dish wasn't what I expected but for a fish disliker it was really nice. Fussy sons liked it too and asked for it to be on the menu often. Had it with salad. Didn't put the almonds on top, used breadcrumbs. Probably would double the veges next time. I cooked the rice in the basket in the bowl as I thought it would mush up.
Was very tasty!! I too steamed fresh salmon in varoma while rice was cooking and just layered the white sauce on the top of mixture instead of mixing through. Will definitely be making again. Thankyou!!
I made this with macaroni instead of rice, and put all the sauce on top of the salmon mixture. It was so tasty I will definitely be making it again
Love my thermomix!
Yummo! Used fresh salmon and steamed in the Thermo at the same time rice was cooking. This will be a favourite for family and friends. Thanks Tash0505 for posting. Much Appreciated.
Yummy! I used pasta instead of rice and this was so nice and creamy. Love the almonds too. Will add garlic next time.
Delicious!
This is a great meal for the whole family.
I served mine with a salad & even used some of the mix to make mini quiches with puff pastry for my son to take to school for lunch.
I agree the almonds on top are a great idea.
I will be making this one often
Thank you - a new family favourite - absolutely love the almonds on top . . .
Thanks Emily...so glad you liked it! And thanks also for picking up on the omission of the mustard and letting me know...whoops. We used Dijon...but any you have on hand would be fine (as you did with the french mustard)...just adds a little lift to the cheese sauce. Love the addition of the garlic too...it's a versatile dish that can take on many flavours and it's been a favourite around here for a very very long time.
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