Salmon and Noodle Skillet
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  1. #1
    Registered User MsMarieH's Avatar
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    Default Salmon and Noodle Skillet

    Salmon and Noodle Skillet


    Recipe Description
    This recipe is from the Campbells Soup Mix and Match (hardcover ONLY) book that I LOVE LOVE LOVE. This cookbook has a ton of good recipes and it's great for beginning cooks because it has a mix and match format (i.e. pick a meat - could be beef, pork, chicken or turkey; pick a vegetable - could be broccoli, asparagus, green beans or carrots) which encourages people to experiment and not be afraid of substituting ingredients or not making a recipe exactly as written. It was good and very pretty on the plate. Would probably be good with crabmeat or tuna too. Tasted good microwaved for leftover lunches the next day too.
    Preparation Steps:Level of Difficulty:
    Easy
    Time Needed:
    30-45 minutes
    Ingredients:
    1 can (15 ounces) salmon, drained and flaked
    1 can condensed soup, divided (suggested: cream of celery, cream of mushroom*, cream of chicken, or cheddar cheese)
    Crumbs (suggested: 1 cup soft bread crumbs, 1/2 cup finely crushed saltines, 1/2 cup fine dry bread crumbs* - mine are seasoned whole wheat, or 1/4 cup quick cooking oats)
    2 Tablespoons finely chopped onion
    2 Tablespoons chopped fresh parsley (I used dried)
    1 Tablespoon lemon juice
    1 egg, beaten
    Vegetable (suggested: 2 cups fresh or frozen cut asparagus, 2 cups fresh or frozen cut green beans, 2 cups fresh or frozen cut broccoli*, or 1 cup fresh or frozen peas)
    2 Tablespoons butter or margarine
    1/2 cup sour cream
    1/2 cup milk
    4 ounces (about 3 cups dry) medium noodles, cooked and drained (mine are whole wheat)
    Seasoning (suggested: 1/2 teaspoon dill weed, 1/2 teaspoon marjoram leaves, crushed, 1/4 teaspoon ground nutmeg, or 2 Tablespoons grated parmesgan cheese*) - I also added a healthy pinch of italian seasoning
    Serves:
    4
    Directions:
    1. In medium bowl, combine salmon, 1/4 cup of the soup, crumbs, onion, parsley, lemon juice, and egg; mix well. Shape into 4 patties, each about 1 inch thick.

    2. In 10 inch skillet over medium heat, in 1/2 inch boiling water, cook vegetable until tender-crisp, drain in colander or you can microwave them for a few minutes.

    3. In same skillet over medium heat, in hot butter, cook salmon patties until browned on both sides, remove from skillet.

    4. In same skillet, combine remaining soup, sour cream and milk, stirring until smooth. Stir in noodles, seasoning, and cooked vegetables. Arrange salmon patties over noodle mixture. Cover, cook over low heat 10 minutes or until heated through.

    * these are the ingredients I used

  2. #2
    Registered User Booklover's Avatar
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    Default

    Thank you for this. It looks good and fast. I need to incorporate more fish in our diets, but most of my family detests fish in all forms. Canned salmon is the only one they will eat, so I will give this recipe a go.

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