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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

★★★★★ 2 votes
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


1Rinse 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