When reheating cooked salmon the next day, its texture and flavor change. What can you do with leftover cooked salmon? There are plenty of options, but I like to toss in bow tie pasta and cook it with creamy white sauce – it’s as good as the first day. You can use dried pasta but I made it from scratch, please go to my “Homemade Fresh Pasta” page for the recipe.
Ingredients:
| 16 oz
1-2 |
Dried Bow Tie pasta Or fresh pasta (pls see “Homemade Fresh Pasta” for recipe) Cooked salmon filets, broken into pieces Shrimp (peeled and deveined) Heavy whipping cream Non-fat milk Minced garlic Rice cooking wine Grated parmesan cheese Fresh basil leaves (Optional) Salt and pepper to taste |
Directions:
- Cook pasta according to package directions. For fresh pasta, cook for 3-4 minutes only. Drain and set aside.
- Peel and devein shrimp, rub shrimp with ½ teaspoon of salt, set aside.
- In a large skillet, heat 3 tablespoons of cooking oil over medium heat and add minced garlic. When garlic is slightly brown, add salmon and shrimp, stir occasionally and cook for about 3 minutes.
- Add cooking wine, followed by whipping cream, milk and 1 teaspoon of salt (add more salt if needed).
- When sauce is bubbling, add bow tie pasta and basil and mix well. Stir in parmesan cheese and gently toss to mix. Sauce will be thickened now, if sauce is still too runny, combine one teaspoon of cornstarch with two teaspoons of water in a small bowl, stir to dissolve the cornstarch to thicken the sauce.
- Sprinkle black pepper and cheese over the top.
HOW TO MAKE BOW TIE PASTA:
After rolling your pasta dough to the thinness you desire, cut into 1″x2″ retangles with a pastry wheel and cutter.
Take one retangle and pinch in the middle.
Place your index finger in the middle of the retangle and then bring the top and bottom to meet your finger, and press to seal the middle.
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