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 (5.5 oz ea.) 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.