Salmon Baked in Béchamel Sauce

Béchamel sauce, also known as a white sauce, is used as a base for many other sauces, such as cheese sauce and lasagna, that are used in French and Italian cuisine recipes. This simple sauce is for beginner cooks who need to learn how to make this sauce to pass the cooking skills. Traditionally, this sauce is made with flour-butter-roux and hot milk, and the possibilities of expanding this simple sauce into different sauces are endless. Salmon baked in béchamel sauce is simple and healthy.

Ingredients:
Two 8oz salmon fillets or halibut, Cod
1/2 tsp each salt, black pepper and turmeric mixed
2 tbs olive oil
1 tomato sliced into 1/2 inch thick slices
1/2 cup thinly sliced red onions
Panko bread crumbs (Japanese brand)
 Garnish with chopped chives
Béchamel sauce
1 tbs butter
1 tbs flour
1 cup milk
1/4 tsp salt
1/8 tsp nutmeg

Directions:
To make the béchamel sauce: in a saucepan over medium-low heat, cook butter until melted. Add flour and stir until smooth. Stir constantly until it turns into a light golden color. The mixture should look like wet sand
In another small pan, heat milk until just boiling. Slowly add hot milk to the butter-flour mixture. Whisk vigorously until smooth. Bring to a boil and cook for another 10 minutes. Add salt and nutmeg. The béchamel sauce is now ready for any recipe.
To prepare fish for baking:
Rub both sides of fish with turmeric. Salt and pepper and olive oil. In a small baking dish, place fish on the bottom. Place one layer of tomato slices and thinly sliced red onions. Pour 1/4 cup of béchamel sauce and top with panko breadcrumbs.
Preheat oven to 375 ° and bake fish for 15 to 20 minutes. Sprinkle with chopped before serve