17 June 2010

Salmon Tetrazzini

As we're trying to increase our Omega-3 Fatty Acids intake, I've been seeking out canned salmon recipes that take less than 30 minutes (because that's how I roll). This one is easy and delicious! The sauce is surprisingly rich and creamy for such a low-cal meal. This is my adaptation of a recipe from alaskaseafood.org. ~~Aunt Sandi

2 cans boneless/skinless salmon
Spaghetti
6 oz frozen mixed vegetables
3 tbsp. olive oil
2 cloves garlic, minced
1/2 onion, chopped
4 oz mushrooms, coarsely chopped
1 1/4 c. milk
2 tbsp. flour
Salt and pepper to taste
Grated cheese, parsley

Drain salmon, break into chunks and set aside, reserving 1/2 c. liquid. Start spaghetti, adding frozen veg. in last 5 minutes.

In large pan, cook garlic, onion and mushrooms in the olive oil for 5 minutes. Season and add flour. Mix together and continue cooking 1 more minute. Add milk + reserved salmon liquid and simmer 5 minutes to thicken, stirring constantly. Stir in salmon, then spaghetti and vegetables. Heat through. Top with cheese and parsley. Serves 2-4 depending upon appetite.


2 comments:

Aunt Sandi said...

I have increased the milk from 2/3 cup to 1 cup on this recipe, because last time I made it there just wasn't enough saucy goodness. Now it's better.

The photo was taken and added tonight.

Sandra said...

I'm actually up to 1 1/4 cups myself lol, so I'm adjusting the recipe.