Creamy Salmon With Green Beans

Russ Myers


There are several types of salmon available, but red salmon has a firm textured flesh making it ideal for this dish

pinch tips: How to Freeze Fish, Meat & Poultry



4 servings


15 Min


15 Min




1 lg Red salmon steak (about 3/4 pound)
1 lg Ripe tomato
1 sm Onion
2 Tbs Butter (or margarine)
2 Tbs All purpose flour
1 C Vegetable (or chicken) broth
9 oz Frozen green beans (cut, partially thawed)
1 C Half and Half
1/4 tsp Salt
1/4 tsp Ground white pepper
5 Tbs Grated Parmesan cheese (divided)
Hot cooked angel hair pasta
Zucchini slices and red bell pepper strips for garnish

Directions Step-By-Step

Rinse salmon and pat dry with paper towels. Remove skin and bones; discard. Cut into 3/4 inch pieces. Cut tomato into 1/2 inch pieces. Coarsely chop onion. Set aside.Heat the wok over medium high heat until hot. Add butter and swirl to coat bottom. Add salmon and stir fry gently 3 to 4 minutes or until fish flakes easily when tested with a fork. Remove to a large bowl; cover and keep warm.Add tomato and onion to the wok; stir fry about 5 minutes or until onion is tender. Stir in flour until well mixed. Increase heat to high.Stir in broth and green beans; stir fry until sauce boils and thickens. Add salmon, half and half, salt, and pepper. Stir fry until heated through. Add half of the cheese to salmon mixture; toss until well mixed. Spoon salmon mixture over pasta. Sprinkle with remaining cheese. Garnish, if desired.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Quick & Easy