Finally a Salmon Lasagne Jamie Oliver, for those who adore seafood! This seafood lasagna made with canned salmon is decadent, tasty, and sure to please a large group of eaters.
Easy To Make. The Jamie Oliver Salmon Lasagna Recipe is incredibly easy to make and requires minimal preparation. This makes it perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen.
Delicious. This recipe is sure to be a family favorite. The combination of salmon, lasagna noodles, and creamy sauce creates an unforgettable flavor.
Health Benefits. Salmon is an excellent source of heart-healthy omega-3 fatty acids and is also high in protein. The addition of fresh vegetables like onions and spinach adds even more nutrients to this dish, making it a nutritious and delicious meal.
Salmon Lasagna Jamie Oliver
Jamie Oliver Salmon Lasagna Ingredients
Spinach and leek filling: For the spinach and leek filling, you only need to sauté finely chopped leek and shredded spinach in butter until the spinach has become softer. Because the spinach might cause the filling to become extremely watery, you will need to drain it. While the sauce is being prepared, place the cooked filling in a fine strainer and allow it to drain while you make the sauce.
Salmon filling: In order to make the salmon filling, you will need three of the big cans of Prince’s Wild Pacific Red Canned Salmon. After it has been drained, the salmon should have the bigger bones removed. The salmon should be flaked, then left aside.
Lasagne sheets: In case you were curious about the difference between the spellings lasagna and lasagne, the latter is the plural form of the former. You will need to make use of lasagne sheets that do not call for any pre-cooking or soaking before to use; Barilla is my go-to brand for these. If you want the sheets to fit in your ovenproof dish, you might need to cut them up into smaller pieces.
Béchamel sauce: a type of white sauce that is produced by first creating a roux using flour and butter, and then adding milk to the mixture. Bechamel is a highly handy sauce to have in your arsenal because it is used in a wide variety of recipes, including macaroni and cheese, various gratin dishes, and moussaka, just to name a few. This white sauce is also improved by the addition of cheese, such as grated Parmesan.
Can I Make Salmon Lasagna Ahead Of Time?
Yes, you can make salmon lasagna ahead of time. Simply assemble the dish and cover it with plastic wrap or foil before refrigerating it. When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed in your recipe.
What Cheese Is Best In Salmon Lasagna?
Mozzarella cheese is a good choice for salmon lasagna as it provides a mild flavor and creamy texture that complements the salmon well. However, other cheeses like parmesan and ricotta can also be used in the dish.
How Do You Know When Salmon Lasagna Is Done?
To know when a salmon lasagna is done, you can insert a toothpick or a sharp knife into the center of the dish. If it comes out clean, the lasagna is done. You can also check the internal temperature of the dish with a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit.
How To Make Salmon Lasagna Jamie Oliver?
Make sure the filling of leeks and spinach is ready:
In a large saucepan, melt the butter, then cook the leek for five to ten minutes, stirring occasionally, over low heat until it has softened.
While stirring constantly, gradually add the shredded spinach and continue stirring until the spinach has wilted.
Move the filling to a fine strainer that is positioned over a bowl in order to allow any liquid that may have been left behind by the spinach to drain.
Begin by preparing the Béchamel sauce:
In a large saucepan, melt the butter over medium heat until it begins to froth.
In order to make the roux, whisk in the flour and heat it for two minutes, but be careful not to let it get brown. This will remove part of the raw flour taste from the flour.
While continuously whisking, gradually add the milk until it is completely mixed into the sauce.
Bring the sauce to a low simmer and continue cooking for three to four minutes, or until it has thickened sufficiently to coat the back of a wooden spoon.
Mix in the mustard, dill, lemon zest, freshly grated nutmeg, and half of the grated Parmesan cheese until everything is well distributed. Salt and pepper can be added to taste as a seasoning.
Put the layers of lasagna together:
Put the oven on to a temperature of 180 degrees Celsius (350 degrees Fahrenheit). A dish that is ovenproof and at least 30 cm wide and 19 cm deep should have some of the sauce added to it (10 cup capacity). Cover the bottom of the dish with lasagna sheets and then add another layer of sauce on top.
After spreading it over the sauce, place half of the shredded mozzarella cheese on top of the salmon.
The sauce is what holds your lasagna together, so add a little bit more of it, and then layer the top with some more pasta sheets.
Over the top of it, spread the filling made of leeks and spinach, and then sprinkle on the remaining shredded mozzarella.
Place the leftover bechamel sauce on top of the lasagna sheets and the final layer of the lasagna sheets. Sprinkle with the remaining Parmesan cheese.
Bake for 25 minutes after placing on a hefty baking tray (just in case there are any leaks). If you want the top to have a rich golden color, you should finish it off by placing it on the grill for five minutes; however, you should keep a close eye on it since it may rapidly move from golden to burnt.
After allowing the lasagna to cool for ten minutes, slice it and serve it with a salad made of mixed greens or vegetables that have been steamed.
Salmon Lasagna Jamie Oliver
What To Serve With Salmon Lasagna?
Caesar Salad. A light and refreshing side dish that complements the salmon lasagna nicely. The crunchy croutons, parmesan cheese, and creamy dressing add flavor and texture to the dish.
Roasted Asparagus. A simple yet delicious side dish to go with the salmon lasagna. The asparagus is roasted with olive oil, garlic, and lemon juice which makes it a flavorful addition to the meal.
Roasted Potatoes. A delicious way to complete the meal. Simply coat potatoes in olive oil, garlic, and herbs before roasting. The potatoes will be crispy on the outside and fluffy on the inside.
Fresh Fruit Salad. Fresh and flavorful, a fruit salad is a great way to add a touch of sweetness to the meal. Choose a variety of seasonal fruits and combine them with a simple dressing.
Garlic Bread. A classic accompaniment to any Italian meal, garlic bread is a great way to finish off the meal. Spread butter and garlic on a slice of bread, then toast until golden brown.
How To Store Salmon Lasagna?
In The Fridge. The best way to store Salmon Lasagna is by wrapping it in plastic wrap and then placing it in an airtight container. This will help to keep the moisture in and prevent the lasagna from drying out or spoiling. Store the lasagna in the refrigerator for up to four days.
In The Freezer. When freezing Salmon Lasagna, it is important to ensure that it is tightly sealed in an airtight container. Place the lasagna on a baking sheet and place it in the freezer. Once frozen, transfer the lasagna to a freezer-safe container or bag. Salmon Lasagna can be stored in the freezer for up to two months.
To Reheat. The best way to reheat Salmon Lasagna is in the oven. Preheat the oven to 350 degrees and place the lasagna in an oven-safe dish. Cover the lasagna with aluminum foil and bake for about 30 minutes. Uncover the lasagna and bake for an additional 10-15 minutes until it is heated through and bubbly.
Recipe Variations
Mediterranean Salmon Lasagna. Swap out the traditional tomato sauce for a white sauce made with Greek yogurt and feta cheese. Add olives, capers, and spinach to the layers of lasagna, and finish it off with a sprinkle of oregano.
Indian-Spiced Salmon Lasagna. Replace the traditional tomato sauce with a spicy Indian-style curry sauce, add some garam masala, and top the lasagna with cilantro and a sprinkle of chili flakes.
Asian-Style Salmon Lasagna. Change up the traditional tomato sauce for a teriyaki sauce. Add mushrooms, peppers, and snow peas for crunch and color. Top with scallions and a sprinkling of sesame seeds.
Smoked Salmon Lasagna. Add a layer of smoked salmon in between the layers of lasagna and replace the traditional tomato sauce with a creamy bechamel sauce. Finish with some freshly chopped dill.
Southwest Salmon Lasagna. Swap out the tomato sauce for a creamy jalapeno sauce and add a layer of cheddar cheese to the lasagna layers. Top with a sprinkle of cumin, chili powder, and paprika.
Mediterranean Salmon Lasagna With Spinach And Artichokes. Make a creamy white sauce with Greek yogurt, feta cheese, and spinach. Add artichokes to the lasagna layers and finish with a sprinkle of oregano and parsley.
Salmon Lasagna With Sun-Dried Tomatoes. Replace the traditional tomato sauce with a sun-dried tomato sauce. Add kalamata olives and capers to the lasagna layers and finish with a sprinkle of fresh basil.
Mushrooms And Salmon Lasagna. Swap out the tomato sauce for a creamy mushroom sauce. Add sautéed mushrooms, peppers, and carrots to the layers and finish with a sprinkle of parsley.
Salmon Lasagna Jamie Oliver
Recipe Tips
Check that your fillings do not have an excessive amount of moisture. The salmon and the spinach filling both needs to be drained. The leeks need to simmer for at least ten minutes until they are softened; just the white and light green sections of the leek should be used; the ends should be discarded.
Pay Attention to the Flavor! It doesn’t matter how much cheese is in the Béchamel; the flavor is really subdued until you season it with salt and pepper, and you should always season it to your own preference. If you want the sauce to have a bit more bite to it, you may try adding a little bit of extra mustard
Resist the urge to start cutting into your lasagna as soon as it comes out of the oven. Not only will you risk scalding your mouth if you try to take a slice (I speak from the perspective of someone who has been there and done that!), but your lasagna will also be too soft to cut cleanly. Before serving, wait at least ten minutes for it to cool down completely.
What Type Of Pasta Is Best For Salmon Lasagna?
For pasta, lasagna sheets are best for salmon lasagna as they are wide and flat, which makes it easy to layer the ingredients.
What Vegetables Can I Add To Salmon Lasagna?
You can add vegetables such as spinach, leeks, and bell peppers to salmon lasagna. These vegetables are not only healthy but also provide a great texture and flavor to the dish.
What Type Of Salmon Is Best To Use In Salmon Lasagna?
Wild-caught salmon is the best type of salmon to use in salmon lasagna as it is a sustainable and healthy option. It also has a more flavorful taste than farmed salmon.
What Herbs Can I Use For Salmon Lasagna?
Herbs like dill, basil, or parsley can be used to add flavor to your salmon lasagna. They can be added to the béchamel sauce, the spinach and leek filling, or sprinkled on top of the dish before baking.
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