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Wednesday, October 5, 2011

Creamy Salmon Pasta with Peas

So, you have some leftover salmon.  Perhaps from Maple Glazed Salmon, perhaps not.  Maybe you just think this sounds good and bought salmon for this recipe in particular.  Good for you.  Salmon is great. 

I was a big fan of this dish.  Since I did use leftovers from Maple Glazed Salmon, my fish was already spiced.  I thought that added a nice flavor dimension, but of course, it's not necessary.

Creamy Salmon Pasta with Peas
slightly modified from Self

Cooking spray
1 lb salmon fillet, skin removed
salt
pepper
6 ounces pasta (I used whole wheat rotini)
1 1/2 cups peas (fresh or frozen)
1 1/2 cups milk (I used unsweetened almond milk)
3 Tablespoons flour
3 ounces Neufchatel (reduced fat cream cheese)
2 Tablespoons chopped fresh dill (I used 1/2-1 teaspoon dried)
1 Tablespoon lemon juice
1 teaspoon grated lemon zest

If you are using precooked salmon, heat it slightly in a 350 degree oven just so you aren't mixing cold fish into hot pasta.

If you are starting from scratch:
Heat broiler to low.
Coat a baking sheet or broiler pan with cooking spray.
Season salmon with salt and pepper.
Broil until cooked through, 5-10 minutes depending on thickness.
Using a fork, flake salmon into bite size pieces.

Cook pasta as directed on package, add frozen peas for the last 3 minutes of cooking time.  Drain.
In a saucepan over medium heat, whisk together 1/4 cup milk and flour until smooth and lightly bubbling.
Whisk in remaining milk.  Season with salt and pepper.
Heat, whisking, until thickened to the consistency of heavy cream.
Remove from heat, whisk in Neufchatel and dill.
Toss in pasta, peas and lemon juice.
Serve garnished with lemon zest.






4 comments:

  1. YUM! I love salmon, but I run out of ways to cook it. THANKS!

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  2. i am going to try a variation of this with wild rice. provisions are running low on the boat, but i have smoked salmon and lots of rice. i passed a huge herb garden on my walk here in annapolis...do you think anyone would notice if i pinched some fresh dill? is it stealing when there is so much of it?

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  3. @linda - I think subbing wild rice and smoked salmon would be delicious! And dill goes to seed so quickly, I'm sure you can get away with pinching a tablespoon worth.

    ReplyDelete
  4. ok. here goes.
    1 cup cooked wild rice
    1 small canned artichokes in water, drained and quartered
    1 medium onion, carmelized
    1/2 a batch of your white sauce
    small package pepper smoked salmon.
    mixed together heated through.
    have to dingy to dock then walk uphill, so no dill. seasonings are salt and pepper and some dried herbs from home (rosemary and oregano).
    such are meals on the boat. i have to be creative when fresh provisions are low. thanks for your inspiration! this meal never would have been if not for your delicious recipe! i love your blog and hope you are feeling well. xox

    ReplyDelete

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