Broccoli & Salmon Bake

Wednesday night is usually fish night in our household, and this has more substance to it than serving a piece of fish with broccoli on the side.  Rice makes a perfect side.  Serves 2, but is easily multiplied.

1 medium head broccoli, washed and cut into small florets (include stems)

½ lb salmon (fresh or frozen and thawed)

1 T butter

½ lb mushrooms, halved or sliced

¾ c milk

2 T flour

¼ t dried thyme

1 clove garlic, minced

Salt & pepper to taste

1 T grainy mustard

1 T lemon juice

2 T grated Parmesan cheese

1 T dry bread crumbs

All the preparation can be done in the same saucepan if you’re not in a rush, provided you have a saucepan with a steamer insert.

Steam the broccoli over rapidly boiling water for two minutes (making sure you have a good 2” of water in the pan).  Remove broccoli from steam basket onto a dinner plate and allow to cool.

In the residual hot water remaining in the saucepan, add the fish fillets, cover, and allow to sit off the heat for five minutes.  At the end of five minutes, remove the salmon from the poaching liquid and put it with the broccoli.  Allow to cool. 

Dump out the remaining water.  Melt the butter in the saucepan over medium heat, and add the mushrooms, sautéing until they’ve released their liquid and it has evaporated.  Add them to the broccoli and salmon pile.

In a small jar, combine the milk and flour, cover with lid, and shake until smooth.  Add this mixture to the saucepan and cook over medium heat, whisking often, until thickened.  Remove from heat, and add the thyme, garlic, salt & pepper, mustard and lemon juice. 

Flake the fish with your hands over the saucepan, allowing the flakes to fall into the sauce.  Tip in the broccoli and mushrooms, and mix gently until combined.  Turn into a lightly greased 8 X 8 pan.

Mix the Parmesan with the breadcrumbs, and sprinkle evenly over the top. 

Bake in a preheated 425^o oven for 20 minutes.