Linguine With Salmon and Chives
"Add cooked peas and carrots or asparagus to make a complete meal."
photo by AZPARZYCH
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 200 g cooked small shell pasta, hot
- 19.71 ml margarine
- 1 small onion, chopped
- 29.58 ml all-purpose flour
- 236.59 ml 2% low-fat milk
- 78.78 ml fresh chives, chopped
- 2.46 ml salt
- 1.23 ml Tabasco sauce
- 2 (425.24 g) can pink salmon (Do not drain)
- 29.58 ml parmesan cheese, grated
- 9.85 ml fresh tarragon (optional)
- 9.85 ml poppy seeds (optional)
directions
- In saucepan, melt margarine over medium heat; add onion and cook until tender.
- Stir in flour; mix well.
- Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste.
- Stir in chives and pepper.
- Add 1/4 cup of reserved cooking liquid.
- Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. (If too thick add remaining reserved cooking liquid.).
- Sprinkle Parmesan cheese over each serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was very flavorful and really good! I used mini penne to make this. I think I woul like to try it with grilled salmon rather than the canned, but this is good with the canned as well. Made for Think Pink 2012.
RECIPE SUBMITTED BY
I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful.
<br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise.
<br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent.
<br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public.
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>
