baked fusilli with tiger salmon

How To Make baked fusilli with tiger salmon

• Step 1
  Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Coat with cooking spray.
• Step 2
  Cook fusilli pasta according to package directions; drain.
• Step 3
  In a small bowl, combine the honey mustard, prepared horseradish, cumin and 1 cup tiger sauce; whisk together until blended. Set aside.
• Step 4
  Place the salmon fillets in a aluminum-lined baking sheet. Spread whipped cream cheese on each salmon fillet. Season with Old Bay seasoning and black pepper.
• Step 5
  Baste with tiger sauce mixture on each salmon fillet. Bake for 25 minutes. Cool completely. Chop into 1/2- inch chunks.
• Step 6
  Melt the margarine in a large saucepan over medium heat. Gradually whisk in flour. Cook, whisking constantly, 2 minutes. Stir in milk and heavy cream and simmer for 8 minutes until slightly thickened.
• Step 7
  Add the cheeses and 1/2 cup tiger sauce and whisk until smooth. Remove from heat and stir in cooked fusilli pasta and baked salmon chunks.
• Step 8
  Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with crushed butter round crackers. Drizzle with remaining tiger sauce.
• Step 9
  Bake for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
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