Alaska Bake
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
salmon
|
*
|
| 2 | cups |
broccoli, frozen
|
|
| ½ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | cup |
gruyere cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
salmon
|
*
|
| 473 | ml |
broccoli, frozen
|
|
| 118 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 118 | ml |
gruyere cheese
|
*
|
Directions
Preheat the oven.
Drain the can of salmon and make the juice.
Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes.
Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth.
Heat gently, stirring all the time until the sauce thickens.
Pour over the salmon and broccoli.
Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted.
Serve immediately.
