Creamy Salmon with Green Beans
Source of Recipe
Recipe Institute
Creamy Salmon with Green Beans
Makes 4 servings
Ingredients
1 large salmon fillet (about 3/4 pound)
2 tablespoons butter or margarine
1 large ripe tomato, cut into 1/2-inch pieces
1 small onion, coarsely chopped
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 package (9 ounces) frozen cut green beans, partially thawed
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
5 tablespoons grated Parmesan cheese, divided
Hot cooked angel hair pasta
1. Rinse salmon and pat dry with paper towels. Remove skin and bones; discard. Cut salmon into 3/4-inch pieces.
2. Heat wok over medium-high heat 1 minute or until hot. Add butter; swirl to coat bottom and heat 30 seconds. Add salmon; stir-fry gently 3 to 4 minutes or until fish flakes easily when tested with fork. Remove to large bowl; cover and keep warm.
3. Add tomato and onion to wok; stir-fry about 5 minutes or until onion is tender. Stir in flour until well mixed. Increase heat to high. Stir in broth and beans; cook until sauce boils and thickens. Add salmon, half-and-half, salt and pepper; cook until heated through. Add half of cheese; toss until well mixed. Spoon salmon mixture over angel hair pasta. Sprinkle with remaining cheese. Garnish, if desired.
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