Salmon noodles, it sounds weird, I know. But it’s more like pasta alfredo with salmon bites. I grew up eating this dish, as it was one of the only ways my mom could get me to eat fish other than fish sticks. And now this is the only way I can get Chase to even touch fish. I have no idea where she got this recipe from, but I made sure to add it to my collection once I started living on my own. It’s a quick pasta recipe that doesn’t require baking (other than the salmon), but can be baked as a casserole if you so desire. This dinner is usually ready in under 30 minutes!
What you need:
1/2-3/4 lb of fresh salmon or 1 canned salmon (I usually use fresh filets so I can save the rest for another dinner later in the week)
1 lb package of wide egg noodles
2 tablespoons of flour
2 tablespoons of butter
1 cup of heavy cream or milk
1/4 tsp of salt
1/2 cup of parmesan cheese (fresh shredded or grated)
1/4 cup of mozzarella cheese (shredded or grated)
1 cup of frozen peas
(serves 3-4 people)
- If using fresh salmon, season with garlic, onion, olive oil, parsley, salt and pepper, cook on 350 for 15-20 minutes until opaque. If using canned salmon, drain, debone and remove skin. Break salmon into small pieces.
- While salmon cooks, boil noodles until tender. Steam peas separately or above pasta if you have a steam basket. Remove and drain both.
- Melt butter over low heat in same pot used to cook the noodles. Combine in flour and salt into the pot, stirring until thick blended. Add cream or milk and stir constantly until thickens and bubbles. Season with black pepper. Add a tablespoon of parmesan cheese and stir.
- Add pieces of salmon, peas, mozzarella cheese and parmesan cheese (add more if desired).
- Serve while hot and enjoy!