Savory Salmon and Asparagus Dream Lasagna
Indulge in the ultimate culinary experience with this Savory Salmon and Asparagus Dream Lasagna, inspired by the incredible Sophie Grigson. Combining the delicacy of fresh salmon with the vibrant crunch of asparagus, this dish bursts with flavor and sophistication. The homemade béchamel sauce is the star of the show, creating a creamy layer that binds the lasagna together perfectly. Enjoy this delightful meal during asparagus season for the freshest taste and an unforgettable dining experience, sure to impress family and friends alike.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Fresh Asparagus
500g (Trimmed)
Fresh Salmon Fillets
500g (Sliced thinly at a 45-degree angle)
Lasagna Sheets
250g (Lasagne verde if possible)
Freshly Grated Parmesan Cheese
30g (For topping)
Cloves
6 (For studding the onion)
Onion
1 (Halved)
Bay Leaves
2 (For infusion)
Milk
2.75 pints (For béchamel sauce)
Saffron
1 pinch (Can use 2 tbsp fresh dill instead, infused in boiling water)
Butter
3 ounces (For béchamel sauce)
Flour
3 ounces (For béchamel sauce)
Nutmeg
1/4 teaspoon (Freshly grated for seasoning)
Salt
1/8 teaspoon (For seasoning)
Fresh Ground Black Pepper
1/8 teaspoon (For seasoning)
Instructions
1
Begin by preparing the béchamel sauce. Stud the halved onion with the cloves and place them into a saucepan with bay leaves and milk. Heat gently until warm but not boiling. Reduce the heat to the lowest setting and allow the mixture to infuse for 20 minutes.
2
After the infusion, discard the onion, cloves, and bay leaves. In a small dish, infuse the saffron in 1 tablespoon of boiling water to release its vibrant flavor and color.
3
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and stir for about a minute to create a roux. Remove from heat and gradually whisk in the hot infused milk until smooth.
4
Return the saucepan to low heat, stirring in the dill if you choose to use it. Gently simmer the béchamel for 10 minutes, stirring constantly, until it reaches the consistency of thick pouring cream.
5
Season the sauce with salt, pepper, and freshly grated nutmeg, then stir in the saffron infusion. Taste and adjust the seasoning as necessary.
6
While the sauce simmers, bring a pot of water to a boil. Blanch the fresh asparagus in the boiling water for 4 minutes, then quickly run it under cold water to stop the cooking process. The asparagus should remain slightly crisp.
7
Carefully slice the salmon fillets at a 45-degree angle across the grain into thin pieces.
8
Preheat your oven to 200°C (400°F).
9
To assemble the lasagna, take a large oven-proof dish. Start with a thin layer of béchamel sauce on the bottom, followed by a layer of lasagna sheets being careful not to overlap them.
10
Spread more béchamel sauce over the lasagna sheets, then add all the blanched asparagus in a single layer. Add another layer of béchamel sauce followed by another layer of lasagna sheets.
11
Next, add another layer of béchamel followed by the thinly sliced salmon, ensuring even coverage. Add more béchamel sauce to cover the salmon.
12
Finish with one last layer of lasagna sheets, topping it with the remaining béchamel sauce and sprinkle the freshly grated parmesan cheese evenly over the top.
13
Transfer the assembled lasagna to the preheated oven and bake for 45 minutes or until the top is beautifully browned and bubbling.
14
Once baked, allow it to rest for a few minutes before cutting into portions. Serve and enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Salmon and Asparagus Dream Lasagna?
It is a sophisticated lasagna dish inspired by Sophie Grigson that combines fresh salmon, vibrant asparagus, and a homemade saffron-infused béchamel sauce.
Who is the inspiration behind this recipe?
The recipe is inspired by the culinary work of Sophie Grigson.
What quantity of fresh asparagus is required?
You will need 500g of fresh asparagus, trimmed for the recipe.
How much salmon is used in this lasagna?
The recipe calls for 500g of fresh salmon fillets, sliced thinly at a 45-degree angle.
What type of lasagna sheets are recommended?
The recipe suggests using 250g of lasagna sheets, specifically lasagne verde if possible.
How do I prepare the milk for the béchamel sauce?
Stud a halved onion with 6 cloves and place it in a saucepan with 2 bay leaves and 2.75 pints of milk. Heat gently and let it infuse for 20 minutes before discarding the aromatics.
How is the saffron prepared for the sauce?
A pinch of saffron should be infused in 1 tablespoon of boiling water to release its color and flavor before being added to the sauce.
Can I substitute saffron with something else?
Yes, you can use 2 tablespoons of fresh dill instead of saffron, infused in boiling water.
How do I make the roux for the white sauce?
Melt 3 ounces of butter over medium heat, then stir in 3 ounces of flour for about a minute to create the roux.
How long should the béchamel sauce simmer?
After adding the infused milk to the roux, simmer the sauce for 10 minutes on low heat, stirring constantly until it thickens.
What seasonings are added to the final sauce?
The sauce is seasoned with salt, pepper, freshly grated nutmeg, and the saffron infusion.
How do I prepare the asparagus before layering?
Blanch the trimmed asparagus in boiling water for 4 minutes, then immediately run it under cold water to keep it slightly crisp.
What is the correct way to slice the salmon?
The salmon fillets should be sliced at a 45-degree angle across the grain into thin pieces.
What temperature should I set the oven to?
Preheat your oven to 200°C or 400°F.
How do I start the assembly of the lasagna?
Begin by spreading a thin layer of béchamel sauce on the bottom of a large oven-proof dish, followed by a layer of non-overlapping lasagna sheets.
Where does the asparagus go in the layers?
The asparagus is placed in a single layer over the first layer of béchamel and lasagna sheets, then covered with more sauce and another layer of pasta.
How is the salmon layered into the dish?
The thinly sliced salmon is added after the second layer of lasagna sheets and béchamel, ensuring even coverage before being topped with more sauce.
What is the final topping for the lasagna?
The lasagna is finished with a final layer of pasta, the remaining béchamel sauce, and 30g of freshly grated parmesan cheese.
How long does the lasagna need to bake?
Bake the lasagna for 45 minutes until the top is browned and bubbling.
Should the lasagna rest after cooking?
Yes, allow the lasagna to rest for a few minutes after taking it out of the oven before cutting it into portions.
How much milk is used in total?
The recipe requires 2.75 pints of milk.
How many cloves are needed for the onion?
You need 6 cloves to stud the halved onion.
What is the measurement for the nutmeg?
Use 1/4 teaspoon of freshly grated nutmeg for seasoning.
How much butter and flour are needed for the sauce?
You need 3 ounces of butter and 3 ounces of flour.
What are the primary tags for this recipe?
Tags include lasagna, salmon, asparagus, béchamel, Italian, comfort food, and seasonal.
Is this a good dish for a dinner party?
Yes, it is described as an impressive dish perfect for family, friends, and dinner parties.
When is the best time to make this recipe?
It is best enjoyed during asparagus season for the freshest taste.
How many ingredients are in this recipe?
There are 14 ingredients in total.
What is the preparation for the onion?
The onion should be halved and studded with cloves for the milk infusion process.
Does the recipe use salt and pepper?
Yes, it uses 1/8 teaspoon of salt and 1/8 teaspoon of fresh ground black pepper for seasoning.