Salmon Zucchini Moussaka Recipe

Béchamel:

• Melt the butter in a small saucepan set over medium heat. Blend in the flour and cook, stirring, for 1 minute.
• Gradually whisk in the light cream. Cook, whisking gently, for 5 to 7 minutes or until thickened. Stir in the pepper, salt and nutmeg. Reserve.

Moussaka:

• Preheat the oven to 350 F (180 C) . Working in batches using a nonstick skillet set over medium-high heat, lightly brown the zucchini slices in the butter and oil. Season with salt and pepper.
• Arrange half the zucchini in a single layer in the bottom of a greased 8-in (20 cm) casserole.
• Use a fork to mash the salmon, crushing the bones. Stir in the marinara sauce, onion, tomato, Dijon mustard, parsley, garlic and allspice. Spread evenly over the zucchini.
• Blend 1/4 cup (50 mL) of the béchamel sauce into the mashed potatoes. Spread the potatoes evenly over the salmon mixture. Arrange the remaining zucchini evenly over the potatoes.
• Spread the remaining béchamel sauce over the zucchini.
• Bake, covered, for 20 minutes; uncover and bake for 10 to 15 minutes or until bubbly and golden. Makes 6 servings.

Tip:

Our Sockeye Salmon works well with this recipe, too.