Salmon: Second Time Around

What do you do with one leftover grilled salmon steak? Who in the family gets to eat it the next day? This was the dinnertime dilemma Liz and her family faced last night. Well, to be fair, Liz took the leftover salmon, flaked it up and then used it in a simple pasta dish. This quick, toss-together dinner was a huge hit with everyone at the table (Josh missed out because he's at sleep-away camp for a month). Though we haven't tried this yet with a pouch or can of boneless, skinless pink salmon, we suspect it would work just fine.

Bowtie Pasta with Salmon & Peas
Makes 4 Servings

8 ounces dried bowtie pasta
1 cooked salmon steak (6 to 8 ounces), flaked
1 cup frozen peas, thawed
1 tablespoon canola oil
1/2 tablespoon butter
1 1/2 tablespoons all-purpose flour
1/2 cup 1% lowfat milk
1/2 cup all-natural chicken broth
3/4 cup shredded reduced-fat Cheddar cheese (about 2 ounces)
Salt and freshly ground black pepper to taste

1. Cook the pasta according to package directions. Drain and return to the saucepan.

2. While the pasta is cooking, heat the canola oil and butter in a saucepan over medium-high heat until the butter melts. Add the flour and cook for 1 minute, whisking constantly. Whisk the milk and broth slowly into the flour mixture. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Remove from the heat, stir in the cheese, and season with salt and pepper to taste.

3. Toss the salmon and peas in with the pasta. Pour the cheese sauce on top, heat through, and serve.

Nutrition Information per Serving: 410 calories, 11g total fat (3g saturated, 1.0g omega-3), 250mg sodium, 50g carbohydrate, 3g fiber, 27g protein, 20% vitamin A, 15% calcium, 10% iron

Liz, being the best co-author in the world, was kind enough to save Josh's portion for Janice, Don and the kids to try. Check back later to see what the Bissex gang thought of the recipe.