Total Time
Prep 30 mins
Cook 0 mins

Really simple to make, and delicious. It's better if you substitute some of the milk with cream.

Ingredients Nutrition


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

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!

peachesnmoxie April 02, 2012

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.

Little Suzy Homemaker February 17, 2008