Sauteéd Salmon with Creamy Pasta

Thanksgiving is over for most people in the world, but not for me and Denmark. I assume that all the American living in Denmark will be celebrating  American Thanksgiving on Sunday if they haven’t already done that on Thursday.  It was difficult to find a decent turkey when I came to Denmark many years ago and we couldn’t buy them in the supermarkets or at the butcher .   Now they have turkeys, but we never get very big ones, only about 10 pounds. That’s okay for my family because everybody brings something to eat in the true American way . So, we have enough for all 18 of us.  I invite my children and grandchildren on Sunday after Thanksgiving and we have a wonderful time. I am not going to give you a turkey recipe, I am sure you have enough of them. So I giving one of my favorite 15 minute recipe that my husband and I are having tonight. I still have to stuff the turkey.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sautéed Salmon with Creamy Pasta

Serves 4

1 lb. fresh noodles

1 cup (2 dl) milk

1 tbsp. flour

2 tbsp. tomato puré

1 lb. (455 g) salmon without skin or bones

1 tbsp. olive oil

½ cup water

1 tbsp. heavy cream

1 tsp. salt

20 black olives, chopped

To make the pasta, cook the noodles after the directions of the package.

To make the salmon, cut the salmon in large pieces 1½ x 1½ inch.  whisk milk, flour and tomato puré in a small bowl and side aside. Heat oil in a large frying pan over medium heat and sauté salmon pieces 2-3 minutes. Stir carefully, so they don’t break up into smaller pieces. Add milk mixture and water and bring to a boil. Add cream and salt. Cover and simmer 4 minutes. Add olives and noodles and stir  carefully to coat the noodles.

Suggest accompaniment: Flutes and a salat.

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