When you mention tetrazzini, you get visions of pounds and pounds of turkey sitting in your refriegrator days after Thanksgiving. You normally would not associate tetrazzini and canned salmon…but it’s a great way of serving fish to your family.
We all know how good Omega-3 fatty acids are for our health. It’s not just good for the heart. Did you know it’s beneficial for diabetes, rheumatoid arthritis and even your mental condition? Not that my mental condition needs improving…but hey, if it’s our mental health, we all need a boost!
I really wanted to introduce more fish into our diet and canned salmon is such a convenient way…if only I could serve it more creatively. Thankfully, there’s a website hosted by the Alaska Seafood Marketing Institute that has a variety of recipes for Alaskan seafoods, including canned salmon. I tried the Smoked Salmon Jardiniere when I was back home and even the kids loved it. So here I am again, trying another of their recipes.
Alaska Salmon Tetrazzini
8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon margarine or butter
1 package (8 oz.) sliced mushrooms or 2 cans (4 oz. each) 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 pepper
2 Tablespoons flour
2/3 cup canned evaporated skim milk OR milk
1/2 c. each frozen corn and peas
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese
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 2 minutes then add frozen peas and corn. Cook another 3 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through. Drain spaghetti; arrange on four serving plates. Top with salmon mixture and cheese.