(Serves 4 with leftovers)
- 1 box Barilla Plus bowtie pasta, pasta water reserved
- 2 packages Gorden's grilled salmon
- 1 package baby portabello mushrooms, wiped clean with a paper towel and rough chopped
- 1 large zucchini or yellow squash, washed and rough chopped
- 1 large onion, rough chopped
- 1 tsp chicken base (better than bouillion)
- 2 Tbsp butter
- 2 Tbsp vegetable oil
- 1/4 cup each dry nonfat dry milk and dry potato flakes (to add creaminess and thicken sauce)
- 1/2 cup shredded part skim mozzarella cheese
- 2 Tbsp garlic powder (or minced garlic)
- Pepper to taste
Next, you'll add more salmon flavor to the dish by searing the salmon portions in another pan coated with oil or cooking spray on medium high heat for about 2 minutes on each side. Add about a 1/4 of the pasta water to the pan, cover and steam another few minutes. Remove fish again. This time add your remaining 2 Tbsp of butter and 1 Tbsp vegetable oil to the pan. Stir in your mushrooms, zucchini, onions, and your seasonings and cook for about 5 minutes. Remove veggies and deglaze (boil the burnt goodness into a sauce) with 2 cups of the pasta water. In a small bowl, mix the dry milk and potato water with a few tbsp of pasta water to form a smooth paste. Forgot this step and you'll have to do like I did and stir like crazy to get the lumps out of the sauce. Add about a half of the cooked pasta to the pan and stir in the veggies. Once warmed, add in your mozzarella cheese.
Counting the spatula, the 3 plates, pot, pan and 2 spoons and 3 forks, this recipe used 11 more dishes than I like to wash, so make it well enough and somebody will step up to the taste of busting suds. WORKED LIKE A CHARM IN OUR HOUSE.
G, what about the rest of the pasta? Save it and some of that pasta water gold and be creative with a meal for next week. With the two 50 cent canned salmon I scored a few weeks ago, hubby might be enjoying some homemade salmon patties with lunch next week. Bon appetit!