↞ recipe box start page
Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
3 thick boneless skinless salmon fillets
1 (8 oz) bottle clam juice
1/4 cup dry white wine
3/4 cup cream
3/4 lb penne, cooked al dente, drained
6 tbsp butter
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/2 lb coarsely chopped crimini or button mushrooms
3 tbsp flour
2 tbsp Dijon mustard
2 cups frozen tiny peas, thawed, drained
1 (4 oz) jar chopped pimientos, drained
1/2 cup bread crumbs
1/3 cup grated parmesan cheese, additional for serving
Arrange salmon in a shallow baking dish just large enough to fit. Pour clam juice and wine over fish. Cover with foil and bake about 20 minutes. Uncover and cool salmon in dish. Transfer to a cutting board; reserving liquid.
Coarsely flake salmon, removing bones. Strain cooking liquid into a 4 cup measuring cup. Add enough cream to liquid to equal 3 1/2 cups liquid.
While pasta is cooking melt 4 tbsp butter in a saucepan. Add onion and garlic and cook, stirring occasionally, about 5 minutes. Add mushrooms and 1 1/2 tsp salt. Cover and cook until juices form, stirring occasionally. Add mushrooms and 1 1/2 tsp salt. Cover and cook until juices form, stirring occasionally. Sprinkle with flour and cook 3 minutes, stirring often. Gradually whisk in milk mixture. Whisk in 3/4 tsp salt. Bring to a simmer. Reduce heat. Partially cover pan and cook until sauce thickens slightly, stirring occasionally, about 20 minutes. Cool to room temperature; stir in mustard.
Preheat oven to 350. Butter a 4-quart baking dish. Toss pasta, mushroom sauce, peas and pimientos in large bowl. Season with pepper. Gently stir in pepper. Transfer to baking dish.
Combine bread crumbs and cheese in a small bowl. Sprinkle over pasta. Cut remaining 2 tbsp butter into small pieces and sprinkle over pasta. Bake until top is crisp and golden and pasta is hot, about 40 minutes. Cool 5 minutes. Serve hot. Pass additional cheese and serve. Serves 6
view more member recipes
SALMON NOODLE CASSEROLE
view my recipes
print
save
Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
3 thick boneless skinless salmon fillets
1 (8 oz) bottle clam juice
1/4 cup dry white wine
3/4 cup cream
3/4 lb penne, cooked al dente, drained
6 tbsp butter
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/2 lb coarsely chopped crimini or button mushrooms
3 tbsp flour
2 tbsp Dijon mustard
2 cups frozen tiny peas, thawed, drained
1 (4 oz) jar chopped pimientos, drained
1/2 cup bread crumbs
1/3 cup grated parmesan cheese, additional for serving
Arrange salmon in a shallow baking dish just large enough to fit. Pour clam juice and wine over fish. Cover with foil and bake about 20 minutes. Uncover and cool salmon in dish. Transfer to a cutting board; reserving liquid.
Coarsely flake salmon, removing bones. Strain cooking liquid into a 4 cup measuring cup. Add enough cream to liquid to equal 3 1/2 cups liquid.
While pasta is cooking melt 4 tbsp butter in a saucepan. Add onion and garlic and cook, stirring occasionally, about 5 minutes. Add mushrooms and 1 1/2 tsp salt. Cover and cook until juices form, stirring occasionally. Add mushrooms and 1 1/2 tsp salt. Cover and cook until juices form, stirring occasionally. Sprinkle with flour and cook 3 minutes, stirring often. Gradually whisk in milk mixture. Whisk in 3/4 tsp salt. Bring to a simmer. Reduce heat. Partially cover pan and cook until sauce thickens slightly, stirring occasionally, about 20 minutes. Cool to room temperature; stir in mustard.
Preheat oven to 350. Butter a 4-quart baking dish. Toss pasta, mushroom sauce, peas and pimientos in large bowl. Season with pepper. Gently stir in pepper. Transfer to baking dish.
Combine bread crumbs and cheese in a small bowl. Sprinkle over pasta. Cut remaining 2 tbsp butter into small pieces and sprinkle over pasta. Bake until top is crisp and golden and pasta is hot, about 40 minutes. Cool 5 minutes. Serve hot. Pass additional cheese and serve. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Salmon Noodle Casserole
by sgre52160
1/4 cup finely chopped green or red bell pepper and onion 2 tbsp butter 1 can cream of celery soup 1/2 cup milk 1 1/2 cups shredded sharp cheddar cheese 1 (16 oz) can salmon, drained and flaked
by sgre52160
1/4 cup finely chopped green or red bell pepper and onion 2 tbsp butter 1 can cream of celery soup 1/2 cup milk 1 1/2 cups shredded sharp cheddar cheese 1 (16 oz) can salmon, drained and flaked
Mediterranean Salmon & Noodle Bowl
by ICOOK2
1 9-oz. pkg. refrigerated fettuccine 2 Tbsp. olive oil 1 lb. skinless, boneless 1-inch thick salmon, cut in 8 pieces Salt and ground black pepper 6 cups packaged fresh baby spinach
by ICOOK2
1 9-oz. pkg. refrigerated fettuccine 2 Tbsp. olive oil 1 lb. skinless, boneless 1-inch thick salmon, cut in 8 pieces Salt and ground black pepper 6 cups packaged fresh baby spinach
Salmon And Spinach Noodle Bake
by sgre52160
12 oz medium or wide egg noodles, cooked al dente 2 tbsp vegetable or olive oil 2 leeks, chopped 2 clove garlic, minced 1/3 cup flour 2 cups milk 2 tbsp Dijon mustard 1 tsp dried dill Salt and
by sgre52160
12 oz medium or wide egg noodles, cooked al dente 2 tbsp vegetable or olive oil 2 leeks, chopped 2 clove garlic, minced 1/3 cup flour 2 cups milk 2 tbsp Dijon mustard 1 tsp dried dill Salt and
Use Your Noodle Casserole
by charlene8819
Serves 4 2 Tbsp butter 2 Tbsp all purpose flour 1 cup milk 1/2 cup cooked ham, cubed 1/2 cup cooked chicken, cubed 1 cup prepared wide egg noodles 1/4 cup celery, chopped 1/4 tsp salt 1/4 t
by charlene8819
Serves 4 2 Tbsp butter 2 Tbsp all purpose flour 1 cup milk 1/2 cup cooked ham, cubed 1/2 cup cooked chicken, cubed 1 cup prepared wide egg noodles 1/4 cup celery, chopped 1/4 tsp salt 1/4 t
Ham And Noodle Casserole
by sgre52160
1 can cream of mushroom soup 1/2 chopped green bell pepper 2 (12 oz) pkg egg noodles, cooked al dente, drained 1/2 medium onion, chopped 1/2 lb chopped mushrooms 1 cup diced ham 1 cup shredded s
by sgre52160
1 can cream of mushroom soup 1/2 chopped green bell pepper 2 (12 oz) pkg egg noodles, cooked al dente, drained 1/2 medium onion, chopped 1/2 lb chopped mushrooms 1 cup diced ham 1 cup shredded s
view more member recipes
related CDKitchen recipes
Grilled Salmon
Salmon Baked in Foil
Asparagus Spring Rolls
Salmon Casserole
Scalloped Ham And Noodle Casserole
Raspberry-Marinated Salmon Fillet
Salmon and Potato Casserole
Salmon 'n Macaroni Casserole
Easy Maple Grilled Salmon
Salmon Log