Salmon Tetrazzini Recipe

ingredients

8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 ounce size) salmon
1 tablespoon margarine or butter
1 package (8 ounce size) sliced mushrooms
OR
2 cans (4 ounce size) sliced mushrooms, drained
2 cloves garlic, minced
OR
1 teaspoon bottled minced garlic
2 tablespoons dry sherry (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
2/3 cup canned evaporated skim milk or milk
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese

directions

Cook spaghetti according to package directions.

Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside.

Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly.

Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through.

Drain spaghetti; arrange on serving plates. Top with salmon mixture and cheese.

nutrition data

478 calories, 12 grams fat, 54 grams carbohydrates, 35 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
August 15, 2014

I was looking for a way to use some leftover cooked salmon fillets so I improvised a little for this recipe. Since I wasn't using canned salmon I didn't have the liquid from the can but I did have some bottled clam juice which worked fine. I think chicken broth would be fine too.
fivstar REVIEW:
December 20, 2009

We absolutely loved this recipe; however, I have a couple of comments. I followed it exactly and found that while there was plenty of pasta for 4 servings, the amount of salmon and sauce was about right for 2 servings. Also, I needed to double the amount of milk to make enough sauce for the amount of salmon and mushrooms. But don't let that stop you, this is delicious!!

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