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Salmon Sauced Vermicelli

chef.alburt's picture
Ingredients
  Vermicelli 6 Ounce
  Canned red salmon 7 3⁄4 Ounce (1 Can)
  Frozen peas 1 Cup (16 tbs)
  Green onions 2 , sliced to make 1/3 cup
  Butter/Margarine 1 Tablespoon
  Cornstarch 2 Teaspoon
  Dried dillweed 1⁄2 Teaspoon
  Skim milk 1 1⁄4 Cup (20 tbs)
  Processed swiss cheese slice 2 Ounce, torn (2 Pieces, About 1 Ounce Each)
  Canned sliced mushrooms 2 1⁄2 Ounce, drained (1 Jar)
  Sliced pimiento 2 Ounce, drained (1 Jar)
Directions

Cook vermicelli according to package directions.
Drain well and keep warm.
Meanwhile, drain salmon.
Remove skin and bones and discard.
Break salmon into large chunks.
For sauce, in a medium saucepan cook peas and green onions in margarine or butter till crisp-tender.
Stir in cornstarch, dillweed, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add cheese, stirring to melt.
Stir mushrooms, pimiento, and salmon into sauce.
Cook and stir till heated through.
Toss sauce with vermicelli.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Sauce
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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