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
1 lb salmon fillet, skin removed
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.