12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy whipping cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese salt and pepper, to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley
Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh).
Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes. The sauce should not boil.
Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time).
Valerie's Review REVIEW: January 9, 2014 The sauce is very rich and buttery! I used fresh cooked salmon but you could use canned. Such an easy recipe - perfect for a quick weeknight meal but also good enough for guests. You could cut the calories if you wished by using half and half or milk and thickening it with cornstarch or flour, instead of the cream and butter.
Supercalifragilisticexpialidocious August 4, 2014 REVIEW:
I used some leftover grilled salmon fillets instead of canned. Delicious recipe!! Same recipe should work well with tuna or chicken too.
TC March 9, 2014 REVIEW:
It was bland
FRANNIE January 12, 2014 REVIEW:
This was creamy and rich, yet somehow was a little on the bland side. So I jazzed up my serving a bit with some green Tabasco Sauce. The peas really added something, I thought.
Member since: Jan 31, 2008
gorgeousoutside October 30, 2013 REVIEW:
I used frozen salmon (thawed and cooked) but I think I'd use canned next time just for ease unless I had some leftover salmon or something.
Guest Foodie June 27, 2013 REVIEW:
I used canned salmon and this turned out pretty good. The cream sauce was rich but good.
Member since: Mar 15, 2008
jlc47 May 21, 2013 REVIEW:
Great way to use leftover salmon! We grilled more than we needed for a dinner party so I made this the next day.
Steph February 17, 2013 REVIEW:
I loved this recipe! It was super easy to make, and quick. I was nervous because i had frozen salmon on the skin; even so, super easy. I cooked my salmon in a saute pan with plenty of oil, skin side down,flaked and de-boned it, then i tweaked the recipe just a bit and added fresh broccoli instead of peas. I also did not have any nutmeg in my pantry, i don't think this hurt the recipe at all.
I was so impressed i am looking up a new recipe on this website for a salmon chowder that looks great too!
TysMom February 18, 2012 REVIEW:
I used left over grilled salmon with this recipe and my six year old son absolutely devoured it! It was quick, and delicious. Perfection! Thank you.
Patti September 3, 2010 REVIEW:
This was so delicious. I had my doubts, but I was so surprised. Great recipe.
Guest Foodie September 6, 2009 REVIEW:
I tweaked this a bit to make it more diet friendly. I used olive oil spray to saute and then used 3 tb butter with fat free half and half for the cream sauce, and then thickened it with a little not-starch (low carb starch). It was pretty good!
Guest Foodie December 31, 2003 REVIEW:
Fantastic! THis is a restaurant quality recipe for sure.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.