Recipe by Sage
This recipe is something my mother used to make using canned salmon; she served it on toast. I made this recipe with leftover cooked salmon filet. Feel free to add your choice of vegetables and maybe a bit of Parmesan cheese.
Top Review by Jainene
Very nice! I used a little extra celery for added veggies, used a 14 oz can of salmon, de-boned and well drained, and used potato flour to make it gluten free. I also use a little garlic oil since I didn't have garlic handy, and mixed in a little yogurt and cream cheese into the milk mixture for added creaminess. It turned out delicious! Thanks for providing this great framework recipe to play with.
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 celery ribs, finely chopped
- 1⁄2 teaspoon crushed garlic
- 2 tablespoons flour
- 2 cups milk
- 1⁄2 teaspoon Old Bay Seasoning
- 1 tablespoon parsley, chopped
- 2 cups salmon, cut in large chunks
- salt and pepper
- cooked linguine
Directions See How It's Made
- In saucepan, melt butter.
- Add and cook onions,garlic and celery for 5 minutes, stirring occasionally, or until softened.
- Stir in flour; cook, stirring, for 30 seconds.
- Gradually whisk in milk. Bring to a boil, stirring frequently. Boil for 2 to 3 minutes or until slightly thickened.
- Add parley.
- Gently stir in salmon being careful not to crush it; Set aside.
- Taste to check if you need to add salt and pepper.
- On each plate containing the cooked pasta spoon on the creamy salmon sauce.
- Serve immediately.
- A side of green vegetables makes a lovely presentation.
- I used light Becel intead of butter and 1% milk to make it healthier.