2011, Recipe 35: Alaskan Salmon Tetrazini

Recipe courtesy of Alaska Seafood

8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 oz.) traditional pack Alaska salmon
1 Tablespoon margarine or butter
1 package (8 oz.) sliced mushrooms
2 cloves garlic, minced or 1 teaspoon bottled minced garlic
2 Tablespoons dry sherry (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons flour
2/3 cup skim milk
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside. Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly. Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through. Drain spaghetti; arrange on four serving plates. Top with salmon mixture and cheese.

Results: Yummmmmmmmm!!  I really enjoyed this.  Rashan needs to eat more fish to lower his cholesterol and I am extra excited about that!  I love fish!  This smelled and tasted great.  It was even better when I added sriracha!