I had very few of these items on hand. I only had frozen salmon filets, frozen broccoli, and half a bag of tortellini. Here's what I did...
Cook filets in 1T butter in skillet till fish flakes easily (sprinkle with salt and pepper).
Cook frozen veggies as directed till crisp-tender.
Meanwhile simmer milk, onion, bay leaf, dash of ground cloves, dash of lemon pepper, dash of dried dill for 15 min. Remove onion and bay leaf.
Drain the veggies and add to skillet with fish and keep warm.
Also, be cooking the tortellini if you have an extra sauce pan.
Melt butter in a saucepan (I used the one I cooked the veggies in) and whisk in 2T flour, then add milk mixture and whisk till blended completely.
Cook over low heat until thickened and bubbly, then cook for 2 minutes more (to remove the starch taste).
Add tortellini to skillet and toss everything with the sauce.
The flavors were so good! Next time, I'm going to double the sauce and try it with the fresh asparagus!
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I had very few of these items on hand. I only had frozen salmon filets, frozen broccoli, and...