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Salmon With Artichokes

American.foodie's picture
Ingredients
  Bacon slices 4
  Onion 1 Medium
  Stalk celery 1 Medium
  Frozen artichoke hearts 10 Ounce
  Frozen green peas 10 Ounce
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned salmon 15 1⁄2 Ounce
  Diced pimiento 2 Ounce
  Lemon juice 1 Tablespoon
  Cooked spaghetti 3 Cup (48 tbs), served hot
Directions

Fry bacon in 10-inch skillet until crisp.
Remove with slotted spoon and drain on paper towel; reserve.
Cook and stir onion and celery in bacon fat until onion is tender, about 5 minutes.
Stir in artichokes, peas, water, salt, tarragon and pepper.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 10 minutes.
Stir in salmon, pimiento and lemon juice; heat just until salmon is hot.
Toss with spaghetti; sprinkle with reserved bacon.
Tuna with Artichokes: Substitute 2 cans (6 1/2 ounces each) tuna in water, drained, for the salmon.
â–¡ Microwave Directions: Place bacon in 2-quart microwavable casserole.
Cover with paper towel and microwave on high (100%), stirring every 2 minutes until crisp, 3 to 4 minutes.
Remove with slotted spoon and drain on paper towel; reserve.
Stir onion and celery into bacon fat.
Microwave uncovered, stirring every minute, until onion is tender, 2 to 3 minutes.
Stir in artichokes, peas, 2 tablespoons water, the salt, tarragon and pepper.
Cover tightly and microwave 5 minutes; stir.
Cover and microwave until vegetables are almost tender, 3 to 5 minutes.
Stir in salmon, pimiento and lemon juice.
Cover and microwave until salmon is hot, 2 to 3 minutes longer.
Toss with spaghetti; sprinkle with reserved bacon.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish
Interest: 
Party, Healthy

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