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Salmon Cutlets with Swiss Cheese Sauce

Serves 6


  • 1 cup Australian evaporated skim milk
  • 1 cup grated Australian Swiss-style cheese
  • 2 teaspoons cornflour
  • 1 teaspoon wholegrain mustard
  • 6 salmon cutlets
Download Recipe (PDF)


  1. Bring milk to the boil and reduce slightly. Turn off heat. Toss cheese and flour in a bag. Gradually add to milk, stirring well to melt cheese. Return to a low heat if necessary to melt cheese. Add mustard and mix well. Poach fish in a little water for about 5 minutes or until cooked. Pour sauce over fish and serve with potatoes, carrots and sugar peas.

Nutritional Information

Nutrients per serve:
Energy (kj) 1547
Protein (g) 51
Fat, Total (g) 16
Carbohydrates (g) 6
Sodium (mg) 0
Calcium (mg) 378
Iron (mg) 0


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