How to Make Salmon Mornay

Ingredients

• 100 g broccoli, cut into small florets
• 100 g sweet potato, chopped
• ¼ cup (60 ml) water
• 1 cup (25 g) baby spinach leaves
• 105 g can Coles No Added Salt Red Salmon, drained, flaked
• 1 Tbsp wholemeal plain flour or gluten-free flour
• 0.66 cup (160 ml) skim milk
• 1 tsp Dijon mustard or gluten-free mustard
• 2 Tbsp reduced-fat grated cheese
• Freshly ground black pepper, to season
• 1 Tbsp dried multigrain breadcrumbs or gluten-free breadcrumbs

1. Preheat oven to 210°C (fan-forced). Put broccoli and sweet potato in a small microwave dish. Add water, cover and cook on high/100% for 2 minutes or until vegetables are almost tender. Drain well.
2. Arrange spinach over the base of a small ovenproof dish. Top with broccoli and sweet potato. Sprinkle salmon over vegetables.
3. Put flour in a small saucepan and gradually whisk in milk. Cook over a medium heat, stirring, until the mixture comes to a simmer and thickens. Remove pan from heat. Add mustard and half the cheese. Season with pepper and stir to combine.
4. Put flour in a small saucepan and gradually whisk in milk. Cook over a medium heat, stirring, until the mixture comes to a simmer and thickens. Remove pan from heat. Add mustard and half the cheese. Season with pepper and stir to combine.