Salmon And Asparagus Chantilly Recipe

Name: Salmon And Asparagus Chantilly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb.) can salmon, drained; milk; 4 Tbsp. butter; 4 Tbsp. flour; 2 tsp. grated onion; 1 tsp. dry mustard; 2 tsp. salt; dash of pepper; 2 tsp. mayonnaise; 2 tsp. parsley flakes; 3 hard-cooked eggs, sliced or quartered; 1 pkg. frozen asparagus spears, cooked and drained

Servings: persons

1 (1 lb.) can salmon, drained
milk
4 Tbsp. butter
4 Tbsp. flour
2 tsp. grated onion
1 tsp. dry mustard
2 tsp. salt
dash of pepper
2 tsp. mayonnaise
2 tsp. parsley flakes
3 hard-cooked eggs, sliced or quartered
1 pkg. frozen asparagus spears, cooked and drained

1
Drain salmon, reserving liquid.
2
Remove skin and bone.
3
Add enough milk to salmon juice to make 2 cups liquid.
4
Melt butter; blend in flour.
5
Add milk and salmon juice.
6
Cook until smooth and thick.
7
Add onion, mustard, salt, pepper, mayonnaise, and parsley flakes.
8
Combine sauce, salmon, eggs and asparagus spears.
9
Place in shallow 11 x 7-inch baking dish.
10
Bake at 350u00b0 for 30 minutes. Makes 4 servings.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1 lb.) can salmon, drained, milk, 4 Tbsp. butter, 4 Tbsp. flour, and more.

Yes, Salmon And Asparagus Chantilly falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Asparagus Chantilly

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