Happy Friday Everyone,
I hope your week has been good so far. Now that the weekend is here you might like to try out a new recipe. Last week I gave this recipe from the Coles magazine (an Australian supermarket magazine) a try and it was wonderful - Salmon and Pea Lasagne. I can say this because my family wanted more, even when it was all gone. The great thing it is easy to make and definitely healthy. So you might like to give it a try.
6 (about 120g each) salmon fillets
1 bay leaf
2 strips lemon peel
2 tsp olive oil
1 brown onion, finely chopped
500g frozen peas
½ cup (125mL) thickened cream
2 bunches spinach, ends trimmed
500g smooth ricotta
2 tbs coarsely chopped dill
2 tsp finely grated lemon rind
6 fresh lasagne sheets
½ cup (40g) finely grated parmesan
Mixed salad leaves, to serve
Place the salmon in a large frying pan and cover with cold water. Add bay leaf and lemon peel and bring to a simmer over medium-low heat. Cook for 5 mins or until just cooked through. Drain. Set aside to cool slightly. Flake the salmon into large pieces.
Heat oil in a medium frying pan over medium heat. Cook onion for 5 mins or until onion softens. Add peas and cook for 3 mins or until heated through. Transfer to a food processor. Add half the cream. Process until smooth.
Meanwhile, cook spinach in a large saucepan over medium heat, covered, turning occasionally, for 3 mins or until cool spinach wilts. Transfer to colander. Set aside for 5 mins or until cool enough to handle. Squeeze excess liquid from spinach. Coarsely chop and place in a bowl, with ricotta, dill and lemon rind. Stir to combine.
Preheat oven to 180C. Lightly grease a 10 cup (2.5L) ovenproof dish. Spoon a little of the spinach mixture over the base. Top with one-third of the lasagne sheets. Spoon over half of the remaining mixture. Top with half the pea mixture. Sprinkle with half the salmon. Top with half the remaining lasagne sheets.
Continue layering with the remaining spinach mixture, pea mixture and salmon. Top with remaining lasagne sheets. Drizzle with remaining cream. Sprinkle with parmesan.
Bake for 20-25 mins or until golden brown and lasagne sheets are tender. Set aside for 5 mins before serving with salad.
56g protein, 28g fat (11g saturated fat), 39g carb, 11g dietary fibre, 650 Cal (2720kj).
Coles magazine, October 2015
Recipe prepared by- Sarah Hobbs
Photography – Al Richardson
Styling – Vivien Walsh
A variation I made to this recipe is to grate a carrot and add to the spinach mixture before layering up. I’m sure there are other vegetables I will be adding when I make this again.
Have fun cooking and have an earthly passionate weekend.
Attracta & the team