Salmon Zucchini Moussaka
Dont miss out on the opportunity of being showered with compliments after you serve this sumptuous meal to your family and friends. Its all good!
Ingredients
| Imperial | Metric | Ingredient |
|---|---|---|
| B©chamel 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 | 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 Sockeye Salmon, drained |
| 1/2 cup | 125 mL | marinara or tomato sauce |
| 1/4 cup | 50 mL | finely chopped onion |
| 1 | 1 | plum tomato, seeded and diced |
| 1 tbsp | 15 mL | each Dijon mustard and chopped fresh parsley |
| 1 | 1 | clove garlic, minced |
| 1/2 tsp | 2 mL | ground allspice |
| 2 cups | 500 mL | hot, cooked potatoes, mashed |
Nutrition Details
| Amount | Nutrition |
|---|---|
| 280 | Calories |
| 15 g | Fat |
| 16 g | Protein |
| 21 g | Carbohydrates |
| 3 g | Fibre |
| 810 mg | Sodium |
Nutrition Features
- * Source of fibre (10 %DV)
- Excellent source of vitamin B6 (30 %DV), vitamin D (50 %DV), phosphorus (30 %DV) and magnesium (25 %DV).
- Good source of vitamin A (25 %DV), vitamin B12 (15 %DV), vitamin E (20 %DV), folate (20 %DV), niacin (25 %DV), thiamine (15 %DV), riboflavin (20 %DV) and calcium (25 %DV).
- Source of omega-3 fatty acid (2g)
B©chamel: 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 b©chamel sauce into the mashed potatoes. Spread the potatoes evenly over the salmon mixture. Arrange the remaining zucchini evenly over the potatoes. Spread the remaining b©chamel 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.
