Salmon and Asparagus Chantilly
Salmon And Asparagus Chantilly is an moderately easy dinner. Made with 1 (1 lb.) can salmon, drained, milk, 4 tbsp. butter, 4 tbsp. flour and 2 tsp. grated onion, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Drain salmon, reserving liquid.
Remove skin and bone.
Add enough milk to salmon juice to make 2 cups liquid.
Melt butter; blend in flour.
Add milk and salmon juice.
Cook until smooth and thick.
Add onion, mustard, salt, pepper, mayonnaise, and parsley flakes.
Combine sauce, salmon, eggs and asparagus spears.
Place in shallow 11 x 7-inch baking dish.
Bake at 350Β° for 30 minutes. Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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