Salmon-topped pasta with white sauce
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Salmon and pasta with white sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion

Ingredients

  • 180 grams pasta (or whatever the amount you usually cook for four), any shape

For the white sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 and 1/4 to 1 and 3/4 cups milk (I used non-fat)
  • 250 grams cheddar , shredded
  • salt to taste
  • pepper to taste

To cook the salmon

  • 1 salmon fillet 300 to 500 grams in weight
  • 2 tablespoons butter
  • salt
  • pepper

For the topping

  • 1/3 cup cream cheese
  • 4 tablespoons milk
  • snipped parsley to serve

Instructions

  • Cook the pasta according to package directions.
  • While the pasta cooks, make the white sauce.
  • Melt the 4 tbsps. of butter in a pan. Add the flour, all at once, stirring to break up lumps. Cook the mixture over medium heat for three to five minutes or until lightly browned around the edges. Pour in the milk, little by little, stirring all the time. Use the minimum amount first; if the sauce is too thick for you, add the rest of the milk. When all the milk is in, turn off the heat. Stir in the cheese until melted. Taste, add salt and pepper as needed.
  • Drain the pasta and add to the sauce. Toss. Set aside and keep warm.
  • Cut the salmon into thin slices, about 1/4 inch. Arrange slightly overlapping one another (this is for fast cooking). Sprinkle with salt and pepper.
  • Heat the 2 tbsps. of butter in a frying pan. Using a wide spatula, scoop out the salmon slices in one go and lay on the hot butter. Cook for two minutes over high heat, carefully flip over and cook for another minute.
  • Spread the pasta with white sauce on a platter. Arrange the salmon on top.
  • Place the cream cheese in a microwavable bowl. Add about 4 tbsps. of milk. Microwave on HIGH for about a minute to soften. Stir. Add snipped parsley, and salt and pepper to taste (chili flakes are great too).
  • Pour the cream cheese mixture over the salmon. Sprinkle snipped parsley over everything. Serve.