Italian Broccoli and Salmon Bake

  • 22 Jan - 28 Jan, 2022
  • Mag The Weekly
  • Cookery


· 250 g penne

· 300 g broccoli, cut into large florets

· 25 g butter

· 25 g plain flour

· 600 ml milk

· 100 g mascarpone

· 8 sun-dried sliced tomatoes (preserved in olive oil)

· 2 tablespoons small capers

· 8 anchovy fillets

· 10 basil leaves

· 4 skinless salmon fillets

· 50 g mature cheddar


Preheat the oven to 190°C. Meanwhile, put a pan of water on to boil. When it is boiling, tip in the pasta with a sprinkling of salt. Give it a stir, return to boil and cook for five minutes. Add the broccoli, then return the water to boil and cook until the broccoli is on the firm side of just tender. Drain. While the pasta is cooking, put the butter, flour and milk in a pan and heat, stirring continuously, until it thickens to make a smooth sauce. Remove from heat and stir in the mascarpone, sun-dried tomatoes, capers, anchovies and basil, then add the pasta and broccoli and season well. Halve the salmon fillets width ways, then place the pieces on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with grated cheddar. Bake for 30 minutes until the mixture is just starting to bubble round the edges. Serve.