Creamy Salmon With Green Beans

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Rating:

(1 vote) 5 1

There are several types of salmon available, but red salmon has a firm textured flesh making it ideal for this dish

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Necedah, WI

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 lg Red salmon steak (about 3/4 pound)
  • 1 lg Ripe tomato
  • 1 sm Onion
  • 2 Tbs Butter (or margarine)
  • 2 Tbs All purpose flour
  • 1 C Vegetable (or chicken) broth
  • 9 oz Frozen green beans (cut, partially thawed)
  • 1 C Half and Half
  • 1/4 tsp Salt
  • 1/4 tsp Ground white pepper
  • 5 Tbs Grated Parmesan cheese (divided)
  • Hot cooked angel hair pasta
  • Zucchini slices and red bell pepper strips for garnish

Directions

Rinse salmon and pat dry with paper towels. Remove skin and bones; discard. Cut into 3/4 inch pieces. Cut tomato into 1/2 inch pieces. Coarsely chop onion. Set aside.
Heat the wok over medium high heat until hot. Add butter and swirl to coat bottom. Add salmon and stir fry gently 3 to 4 minutes or until fish flakes easily when tested with a fork. Remove to a large bowl; cover and keep warm.
Add tomato and onion to the wok; stir fry about 5 minutes or until onion is tender. Stir in flour until well mixed. Increase heat to high.
Stir in broth and green beans; stir fry until sauce boils and thickens. Add salmon, half and half, salt, and pepper. Stir fry until heated through. Add half of the cheese to salmon mixture; toss until well mixed. Spoon salmon mixture over pasta. Sprinkle with remaining cheese.
Garnish, if desired.