My Mom gave me a can of wild Alaskan Salmon.  Instead of making boring salmon patties or just sprinkling it in my salad, I found a recipe to jazz it up in a tasty pasta dish.

Not only is this easy to make it doesn't require a lot of time standing over a stove top. Just about 30 minutes and your good to go.

Ingredients:
8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon margarine or butter
1 package (8 oz.) sliced mushrooms or 2 cans (4 oz. each) sliced mushrooms, drained
2 cloves garlic, minced or 1 teaspoon bottled minced garlic
2 Tablespoons dry sherry (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons flour
2/3 cup canned evaporated skim milk OR milk
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese

Directions:
Cook spaghetti according to package directions. Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside. Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly. Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through. Drain spaghetti; arrange on four serving plates. Top with salmon mixture and cheese.

* I cut the recipe in half because I had one can (7.5 oz). If I made this again using one can of salmon I think I'd make it using the full recipe. As the roux and sauce seemed a bit thick. It still tasted good the sauce just wasn't as thin as I would have liked to coat the angel hair pasta.

Also, if you'd like to see more recipes using canned salmon, click here.

AlaskaSeafood.org has recipes for appetizers, soups, entrees and sandwiches using canned Alaskan Salmon.

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