Surf & Turf Tiers
Layered Ground Beef and Flaked Salmon Moussaka with Tomato and Creamy Béchamel Sauce
1 hour 30 minutes
Serves 4
DinnerMediterraneanNut-freeSoy-free
Herb's take
Moussaka is the Mediterranean's answer to lasagna, only with a flair for drama. Here, we unite ground beef and salmon in a single casserole that proves land and sea can get along deliciously, plus, you'll master assembling layers and making an easy béchamel.
Equipment needed
- 9x13-inch baking dish
- sheet pans
- whisk
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Arrange eggplant slices on two sheet pans and brush both sides with 1/4 cup olive oil. Roast for 20 minutes, flipping halfway, until golden and soft. Set aside.
- 02Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds more.
- 03Add ground beef and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
- 04Add tomato paste, crushed tomatoes, oregano, and cinnamon. Simmer uncovered for 10 minutes, stirring occasionally. Remove from heat and set aside.
- 05While the beef simmers, place the salmon fillet on a parchment-lined baking sheet, drizzle with a splash of olive oil, and season with salt and pepper. Bake at 400°F for 10-12 minutes or until just cooked through. Flake into large pieces with a fork.
- 06In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until pale golden and bubbling.
- 07Gradually whisk in milk. Bring to a gentle simmer and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat.
- 08Stir nutmeg and half the Parmesan into the béchamel. Let cool for 5 minutes, then whisk in eggs until the sauce is smooth and glossy.
- 09Lower oven to 375°F. To assemble: spread half the roasted eggplant in a 9x13-inch baking dish. Top with the ground beef mixture, then scatter over the flaked salmon. Cover with remaining eggplant.
- 10Pour béchamel evenly over the top and sprinkle with remaining Parmesan.
- 11Bake uncovered for 40 minutes, until the top is golden and set. Cool for at least 20 minutes before serving.
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