This easy salmon pasta dish is a great way to use leftover salmon for a tasty mid-week family meal everyone will enjoy.
Ingredients
2 cup
Almond milk, unsweetened
1 dash
Nutmeg, ground
1 dash
Cayenne pepper
4 tsp
Wheat flour, whole wheat
1 tbsp
Extra virgin olive oil
1/4 cup
Parmesan cheese, grated
2 medium leek(s)
Leek
(thinly sliced)
1/4 cup
Non-alcoholic wine
(white)
2 tbsp chopped
Shallots
2 clove(s)
Garlic
(crushed)
187 gm
Linguine, dry
(1/2 box; whole wheat)
341 gm
Atlantic salmon,wild, boneless
(cubed)
3 tbsp
Dill, fresh
(minced)
1/2 tsp
Peppercorn
(crushed)
Instructions
In a saucepan bring almond milk, nutmeg, and cayenne to a boil; remove from heat.
In another saucepan, combine flour and olive oil over medium heat; cook, stirring, until blended.
Gradually add hot milk mixture to the oil mixture, whisking constantly. Continue whisking as the liquid cooks, until thickened, about 5 minutes.
Stir in Parmesan and set aside.
In the empty saucepan combine leeks, non-alcoholic wine, shallots, and garlic; bring to a boil, reduce heat and cook until vegetables soften about 10 minutes.
Meanwhile, cook the pasta. In a large pot of boiling salted water, cook linguine for 8 to 10 minutes or until al dente (or follow package directions).
Stir white sauce and salmon into leek mixture; cook just until salmon is barely done, about 3 minutes.
Drain the pasta and toss with salmon and sauce mixture. Add the dill and pepper and toss again until well combined.
Serve immediately with a side of steamed vegetables or fresh salad.
