Italian broccoli & salmon bake

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1. Video tutorial: Making pasta

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

per serving

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

Latest comments and suggestions

Results 21-40

• Williams

  11 June 2008

  Williams rated and commented on this recipe

  

  I sauteed a small chopped onion & 2 cloves of crushed garlic & added these to the sauce for extra flavour,which seemed to work well. I served it with a green salad & some garlic ciabatta.

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• MushyPeaBrain

  19 June 2008

  MushyPeaBrain rated and commented on this recipe

  

  Family LOVED this! I used a whole 280g jar of tomatoes and I think that gave it the something extra it needed. Salmon melted in the mouth and was just a lovely light meal.

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• Lorna

  06 July 2008

  Lorna rated and commented on this recipe

  

  Absolutely Fabulous, one of the best pasta dishes I have ever made.

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• lucysmum

  11 July 2008

  lucysmum rated and commented on this recipe

  

  Very tasty.I didn't have mascarpone so I used strained greek yoghurt instead.It does need a strong mature cheddar and I sprinkled grated parmesan as well.

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• Kedgeree

  19 July 2008

  Kedgeree commented on this recipe

  Very tasty. I used all the optional ingredients but added the suggested onion and garlic when making the sauce. I made a recipe and a half. It was a handy recipe for a crowd.

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• jeannie

  29 July 2008

  jeannie rated and commented on this recipe

  

  Lovely recipe ! Will be making this again.

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• jeannie

  29 July 2008

  jeannie commented on this recipe

  Lovely recipe

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• Lush_Loni

  30 July 2008

  Lush_Loni rated and commented on this recipe

  

  Yum Yum Yum! Great, easy dish with no fuss. One that I would definitely make again.

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• Judi

  28 August 2008

  Judi commented on this recipe

  Made this dish since 2003 and it's always popular with family and friends. Used cherry tomatoes in oil and parmesan instead of cheddar.

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• Joanne

  04 September 2008

  Joanne rated and commented on this recipe

  

  My husband loved this and he does not like pasta bakes. I agree that it was a little bland will try to add other flavours but will definately make again.

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• jeannie

  11 September 2008

  jeannie commented on this recipe

  Have made this before ,its lovely But can Icook it in a metal dish ,or will it burn?

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• weeble cooks

  15 September 2008

  weeble cooks rated and commented on this recipe

  

  I have made this a few times using wholemeal pasta. Very filling.

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• catbail

  24 October 2008

  catbail rated and commented on this recipe

  

  We loved this. Forgot to buy the salmon (!) so used three tins of tuna instead, also added a layer of fresh spinach 'cos I had some left in the fridge. Used a bit less broccoli and added some mushrooms, followed suggestions and added parmesan to the sauce plus more anchovies, also used more cheddar on top. It was delicious - not bland at all.

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• mabbsy

  30 October 2008

  mabbsy rated and commented on this recipe

  

  Lovely. I added chopped raw garlic and chilli flakes to the white sauce and olives to the mixture before baking.

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• lol

  24 November 2008

  lol rated and commented on this recipe

  

  great recipe added extra sundried tomatoes and extra mascarpone as we dont like it to dry

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• littlesmugly

  04 December 2008

  littlesmugly rated this recipe

  

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• pingin

  22 January 2009

  pingin rated and commented on this recipe

  

  Delicious! Don't skimp on the anchovies and capers which add lots of flavour. I didn't have mascarpone so used ricotta instead.

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• Alex

  25 January 2009

  Alex rated and commented on this recipe

  

  Very nice

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• ShelaghM

  04 February 2009

  ShelaghM rated and commented on this recipe

  

  Delicious recipe, now a family favourite, and so easy to make. Added more mascarpone as we like plenty of sauce.

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• food lover

  04 February 2009

  food lover commented on this recipe

  so good i have i life and dont waste my time writing comments

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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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