Italian broccoli & salmon bake

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• FalseFlags

  30 October 2011

  FalseFlags rated and commented on this recipe

  

  Really delicious. I used sundried tomato pesto (and quite a lot of it) instead of the sun dried tomatoes themselves and left out the capers and anchovies as my housemate isn't a fan. It worked really well. Shall definitely be making this again.

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• fuji115

  24 November 2011

  fuji115 rated and commented on this recipe

  

  Really, really really nice! I didn't skip any of the ingredients. The result was fantastic. My one year old loved it as well! Worth cooking for dinner with friends. Lots of "m-m-m-m-m" is guaruanteed!

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• Ann Lamont

  30 November 2011

  Ann Lamont rated and commented on this recipe

  

  Absolutely lovely would make again.

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• Joyce

  01 December 2011

  Joyce commented on this recipe

  We had this last night, it was fabulous and partner scored it 10+. I didn't have any mascarpone so used reduced fat cream cheese and made the white sauce with sauce flour and no butter to reduce the overall fat content. The anchovies, sun dried tomatoes and capers worked really well. I mixed the cheddar cheese with wholemeal bread crumbs to cover the top more thickly as I don't like dried-out pasta.

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• Joyce

  01 December 2011

  Joyce rated and commented on this recipe

  

  Forgot to rate it.

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• Frantic Flapjack

  01 December 2011

  Frantic Flapjack rated and commented on this recipe

  

  I made this exactly to the recipe and it's certainly not bland. This was one of the tastiest pasta dishes I have made and lovely with the addition of the salmon. The only thing I would do differently next time is to cut the anchovies and sun dried tomatoes up into much smaller pieces for better texture. This one is a keeper.

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• Woody121

  17 December 2011

  Woody121 rated and commented on this recipe

  

  After reading the comments on here about it being bland, I used onion and garlic soft cheese and added some chilli flakes to the white sauce. Also put plenty of salt and pepper in it and it turned out lovely. Used 2 salmon fillets (cut in half to make 4 pieces) in a shallow baking dish, but kept the other quantities the same, and found that it was plenty (reduced the cost too). There are only 2 of us so we had it for tea one night and then took leftovers to work the next day for lunch and it reheats well. Def make again.

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• Tony

  02 January 2012

  Tony rated and commented on this recipe

  

  What can you say about this that hasn't already been said, simply BRILL! Only three comments firstly it is quite rich not required so large portions are not mandatory, secondly it does reheat beautifully if you take the precaution of covering with foil, and thirdly I made it up to the final baking 24hrs in advance (didn't read the recipe thoroughly ;-) ) and it behaved perfectly. This definitely would fit anything from a family meal to an informal supper party.

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• Karen

  06 January 2012

  Karen commented on this recipe

  This is a variation of a pasta dish I often make without the fishfor a vege (add sliced red pepper) but I always sprinkle fine white breadcrumbs mixed with ground up salted peanuts and grated cheese over the top. This stops the dish from drying out too much in the oven and adds extra taste.

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• Juless_2

  10 January 2012

  Juless_2 rated and commented on this recipe

  

  Great recipe for my vegetarian family members. Especially liked the salmon at the bottom of the dish.

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• Judith

  13 January 2012

  Judith rated and commented on this recipe

  

  Very disappointing. I read all of the comments first, then added extra ingredients for more flavour - sundried tomato pesto, garlic, herbs, Parmesan and extra seasoning - yet it was still bland. Won't be doing it again.

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• NicolaC

  19 January 2012

  NicolaC rated and commented on this recipe

  

  Really liked this recipe, as with others I used low fat Creme fraiche rather than mascarpone and grilled the salmon before flaking into the mixture to reduce the cooking time :)

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• Hartie28

  20 January 2012

  Hartie28 rated and commented on this recipe

  

  This was delicious ! I read the feedback from others before I made, and took on board that people thought it was bland ... so I added a leek, finely chopped and cooked with a little oil, and also added dijon mustard to the sauce. I did add quite a bit of black pepper too as felt it needed that. I too added more mature cheddar than 50g. Very tasty ! Will definitely make again.

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• Shiv

  24 January 2012

  Shiv rated and commented on this recipe

  

  Delicious!

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• Jordans

  27 January 2012

  Jordans rated and commented on this recipe

  

  Great dish - Didn't find it bland - make sure you add salt and pepper. Didn't have the sundried tomatoes and it was still nice. Swapped basil for dill as that's what we had in the fridge.

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• whirlwind

  13 February 2012

  whirlwind commented on this recipe

  Delicious!!! I made this using some smoked salmon fillets that I had in the freezer. I used skimmed milk, and half fat creme fraiche instead of the mascapone. I forgot to buy anchovies so omitted those. I also added a couple of teaspoons of a fire roasted tomato paste that I had in the fridge. I used a mixture of cheddar and parmesan for the topping. A great recipe which would be delicious as the original or tweaked around a bit like I did. If you were trying to economise a bit you could use either half a salmon fillet per person or use some smoked salmon trimmings. The pasta and sauce is tasty and filling enough that you don't need a whole piece of salmon each.

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• whirlwind

  13 February 2012

  whirlwind rated and commented on this recipe

  

  Oops, forgot to score the recipe. By the way, make sure you add plenty of pepper - the recipe needs it.

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• DenIrvo

  17 February 2012

  DenIrvo rated and commented on this recipe

  

  Made this a couple of times so far, my latest is in the oven now! I, too, used half fat Creme fraiche, and added some mediterranean spice mix to the white sauce mix along with grain mustard and lots of salt and pepper. Worked a treat last time, so can't wait for tea tonight! Must say though, that there is enough for six if you serve with side salad and garlic bread.

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• curlybex

  23 February 2012

  curlybex rated and commented on this recipe

  

  tweaked the recipe by replacing the broccoli with spinach & peas plus chopped the salmon into chunks and added 1/2 a veg stock cube to the sauce... yummy!!!

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• RosieT

  27 February 2012

  RosieT rated and commented on this recipe

  

  Fantastic dish - best pasta bake we've ever eaten. I didnt have any capers / anchovies, but still lovely without them. Added some peas and green beans as extra veg, used some left over soured cream rather than the mascapone, also stirred in a bit of tomato puree into the cream before mixing with the pasta. Will definitely be making again.

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http://www.bbcgoodfood.com/recipes/1398/

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Ingredients

• 250g penne
• 300g broccoli , cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar , finely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 - 35 mins

Cook 30 mins

Ingredients

• 250g penne
• 300g broccoli , cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar , finely grated

per serving

817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt 1.3 g

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