Recipe by VLuv
"For those who love salmon, here's a new way to switch it up a bit. Simple and easy, yet simply satisfying! You will want more and more. It's rich, has a nice tangy flavor to it, and is absolutely delicious!"
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1 (8 ounce) package
1 1/2 tablespoons
chopped sweet onions
green onions, finely chopped
prepared basil pesto
2 (6 ounce) cans
salmon, drained and flaked
I am always kind of amused by the reviews that say, "this recipe was great! I made it just like it says, except I changed t five of the main ingredients..." So when I say, "this recipe was great! Except I changed..." I am laughing at myself as well. I changed the spaghetti to bow tie pasta, and since I didn't have any pesto handy, I substituted a tomato and basil bruschetta instead. And it was stlil delicious! Perhaps that is the mark of a great basic recipe--it can stand up to tinkering.
Made exactly as recipe called, we all felt it was to dry. Makes me rethink how I made it. Will try to find a way to get it moister next time.
I cut the recipe in half as it was just me for lunch, I too used whole wheat spaghetti but I used a piece of leftover grilled salmon instead of canned. I did use pesto (Simple Garlic and Basil Pesto from this site) & it added such freshness & flavor....next tiem I will double the pesto. I minced my onions up real small because while I wanted the flavor, I didn't want chunks. After it was done & plated, I squeezed some lemon juice on it & sprinkled it w/ some black pepper & I liked that so well that I hit it w/ some lemon pepper. What a healthy, flavorful & easy way to stretch leftover salmon!
Verry yummy!!! I added waaay more pesto, spinach, and green bell pepper. Because I am watching my weight, we did not add the cheese and it was still very delish! We ate with penne pasta. This was also very quick to make which is great for me!
I could not get my family to eat salmon until this recipe...with a few adjustments. First, I use a fresh salmon steak, marinate it in Garlic Parmesan salad dressing for about an hour, then broil it about 10 minutes each side. Then flake it into the pasta. Delicious! Thanks for the recipe! A definite staple in this house now.
This dish was great! I used whole wheat pasta and instead of canned salmon I used thawed frozen fillets. I put them in a baking dish with some water and S & P in the oven for 15 minutes. Then cut it up and added it to the pasta when it was time. I also added some feash garlic. I would make this again, it was terrific.
I used the Simple Garlic and Basil Pesto recipe, as one reviewer suggested. Using the canned salmon made the recipe taste a little too fishy, not to mention time-consuming since I had to pick out fat, skin and bones from the meat before adding it in. I would use fresh grilled salmon in the future. Still, the recipe was a big hit and reheated well. Very onion-ey, but I liked it that way. Using all that cheese made it especially yummy.
Great base recipe, and of course changed it a bit to our liking. I added a bit more pesto, as well as a shake or two of Italian seasoning that seemed to give it just what it needed. Also added a few drops of Sriracha chilli sauce (idea from Teena's Spicy Pesto Chicken on this site) when serving, and it was amazing!! I'm not a huge fish fan, so this was a great way to get some fish in our diet w/out being able to to taste it too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Salmon Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 168
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