Fustini's Oils and Vinegars
Salmon Noodle Casserole

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Salmon Noodle Casserole

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Salmon Noodle Casserole



Servings6

Ingredients

  • 3/4 pound cavatappi or other shortcut pasta
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups frozen peas
  • 3 tablespoons Fustini's Gremolata olive oil
  • 1/4 cup all-purpose flour
  • 1-1/2 tablespoons Fustin's Parmesan Spice blend
  • 3 cups whole milk
  • 3/4 pounds salmon, skinned and cut into 1-inch pieces
  • 1 teaspoon finely grated lemon zest, plus lemon wedges for serving
  • 1/2 cup chopped scallions, plus more for garnish
  • 1/2 cup fresh dill, chopped, plus more for garnish
  • toasted bread crumbs for serving (optional)

Hint

A great substitution would be Meyer Lemon olive oil. Adapted from marthastewart.com


Directions

Step 1. 

Preheat the oven to 375 degrees. Cook pasta in a large pot of salted boiling water for 4 minutes less than instructed on the pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.


Step 2. 

Heat olive oil in a 2 1/2 qt Dutch oven (or oven-safe pan) over medium-high. Add flour and seasoning; cook, stirring, for 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Add pasta to milk, along with salmon, lemon zest, scallions, dill, and reserved pasta water.   Season with salt and pepper.


Step 3. 

Bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.




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Nutrition Information

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