Italian broccoli & salmon bake
Cooking time40 Min
What makes Italian broccoli & salmon bake recipe truly special? The simple answer is the amazing taste of this wonderful dish’. This recipe redefines the way broccoli is being combined with salmon and you can have a fresh look at broccoli with this creamy pasta bake. The Italian broccoli & salmon bake can be described as a relatively simple recipe and the flavor of the dish takes you into a different world altogether. This amazingly delicious dish can be a real delight for a foodie and you can add or delete items to this recipe according to your own taste preferences. Preheat the oven to 190C/Gas 5/fan 170C.
Get out an ovenproof dish. (It needs to measure 20 by 30 cm and should be about 5 cm deep as well)
In the meantime, you have to put a large pan of water on to boil for the pasta.
When the water is boiling rapidly, you have to tip in the pasta with a generous sprinkling of salt. Stir well.
Return to the boil.
Then, you need to cook for 6 minutes.
Now, it is the time to add the broccoli.
Return the water to the boil.
Cook for 4 more minutes. You have to make sure that the broccoli is on the firm side of just tender. Drain well.
Put the butter in a large pan.
The milk also should be added.
Heat the pan while whisking or stirring in a continuous manner.
You have to stop when it thickens to form a smooth sauce.
Then, it should be removed from the heat.
Stir in the mascarpone
Add the sun-dried tomatoes. You can add capers if you want to use it. Anchovies can also be added if you prefer.
Then, you have to add the basil leaves.
Now, it is the time to add pasta.
The broccoli should also be added.
You need to halve the salmon fillets width-ways. You have to make sure that there is a clear divide on each fillet.
Then, the salmon pieces should be placed in a single layer on the base of the ovenproof dish.
The broccoli mixture needs to be spooned on top.
After the spooning process, you have to scatter with the grated cheddar.
You can chill this for up to 4 hours if you really want to get ahead.
Bake for 30 minutes.
You need to stop after 30 minutes when the mixture is just starting to bubble round the edges. Another important aspect is that the mixture turns pale golden during this period and when you allow it to turn really dark, the fish will start overcooking.
Now, the dish is ready to serve.
- Penne – 250 grams.
- Butter – 25 grams.
- Milk – 600 ml.
- Broccoli – 300 grams. (It should be cut into large florets).
- Plain flour – 25 grams.
- Sun-dried, drained and thickly sliced tomato – 8 nos.
- Mascarpone – 100 grams.
- Halved anchovy fillets – 8 nos. (Optional)
- Small capers – 2 tablespoons. (Optional; rinsed to remove excess salt or vinegar).
- Roughly torn, large fresh basil leaves – 10 nos.
- Finely grated mature cheddar – 50 grams.
- Fresh skinless salmon fillets – 4 nos.