Salmon Cream Pasta

"Really simple to make, and delicious. It's better if you substitute some of the milk with cream."
 
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photo by peachesnmoxie photo by peachesnmoxie
photo by peachesnmoxie
Ready In:
30mins
Ingredients:
15
Serves:
2
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ingredients

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directions

  • Boil water and add pasta.
  • Chop up garlic and the green onions.
  • Grind the garlic, pepper, spices, lemon juice, salt and a few of the green onions in a mortar and pestle.
  • In a heated frying pan, add some butter in one corner, the mortar mix in another, and the flour in another.
  • When the butter melts, mix it with the flour. Then mix with the other ingredients.
  • Chop up the mushrooms and salmon. Add to the frying pan.
  • Add the milk slowly to the pan. Keep it boiling. Add the cheese, and continue adding the milk.
  • Boil until it's thick and creamy. Then add the boiled and drained pasta.

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Reviews

  1. I enjoyed the way the flavors of thyme, mushroom, and salmon worked together. Onion & garlic flavor intensity is determined by the amount of muddling done how much lemon juice is added how long it's sauteed before mixing into butter/flour roux. Works best with fresh mushrooms! I substituted only non-fat milk (reduced amount) and mozzerella cheese, which brought the caloric count down significantly. This is a dish to make for company!
     
  2. This was pretty good. I'll make it again. I usually have salmon grilled or broiled so this was a very different presentation for us.
     
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RECIPE SUBMITTED BY

I'm Canadian, but living in Korea right now. Oh, and I'm a goat.
 
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