Salmon Béarnaise: The Best Salmon Béarnaise Recipe from Cook'n

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	Salmon Béarnaise

Serves: 5

Print this Recipe

   1 10-ounce package peas
   1 14-ounce can artichoke hearts
   1 .9-ounce package Béarnaise sauce mix
   Butter and milk for sauce
   1 14 1/2-ounce can pink salmon
   1 1/2 cups bread crumbs soft
   1/8 teaspoon paprika
   Lemon slices
   Watercress sprigs

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Preheat oven to 375°. Pour hot water over peas and drain. Drain and rinse artichoke hearts; cut into quarters. Place peas and artichokes in a 1 1/2 -quart casserole; set aside.

Prepare sauce mix according to package directions; set aside.

Drain salmon, remove bones and dark skin. Flake with a fork; set aside.

In a small bowl, toss crumbs and paprika until well mixed. Sprinkle 1/2 cup of the mixture over vegetables. Layer half of the sauce, all the salmon and remaining sauce; sprinkle with remaining crumbs.

Bake for 25 to 30 minutes or until heated through.

To serve, garnish with lemon and watercress.

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