Eats - salmon & broccoli lasagne

I love pretty much any pasta dish and this week I felt like making lasagna. Of course traditional is good but I felt a fishy alternative was called for this time, salmon and broccoli to be precise.

Ingredients serves 4

4 salmon fillets
225g broccoli florets
600ml milk
2 tsp Dijon mustard
2 tsp vegetable stock powder (Swiss bouillon)
2 tbsp cornflour
115g sliced mushroom (I used chestnut)
50g grated cheddar cheese plus extra for sprinkling
handful of chopped fresh parsley
225g non pre-cook lasagna sheets
salt & pepper for seasoning

1. Preheat your oven to 190C/375/gm5
2. Cook the broccoli in salted boiling water, drain and set aside.
3. In a pan over a low heat gently cook the salmon in the milk for about 5-6 minutes. Allow to cool and then remove the fish and flake it on a plate, taking care to remove all the skin and any bones.
4. Reheat the milk, adding the stock powder and mustard to the pan. Then slake the cornflour with a little cold milk and add to the pan, stir well to prevent any lumps.
5. Next add the mushrooms and grated cheese, mixing well. Simmer the mix gently until the sauce is of a coating consistency. Adjust with milk or cornflour if needed. Stir in the parsley and season the sauce to your taste.
6. In an ovenproof dish place a thin layer of the sauce and cover with lasagna sheets (not overlapping them). Add a layer of salmon and broccoli. Repeat this and finish with a layer of sauce on the top. 
7. Bake in the oven for 30-35 minutes until bubbling hot. After 20 minutes of cooking sprinkle a little more cheese over the dish.

Have with a side salad and garlic bread for dinner or on its own for lunch.

This dish was adapted from a Rosemary Conley recipe.