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Recipe of the Week



Salmon and Spinach Noodle Bake

  • 12 oz. medium or wide egg noodles, uncooked
  • 2 Tbsp. vegetable or olive oil
  • 2 leeks, chopped
  • 2 garlic cloves, minced
  • 1/3 cup flour
  • 2 cups 2% milk
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. chopped fresh dill or 1 tsp. dried dill
  • Salt and freshly ground black pepper to taste
  • 2 10-oz. packages frozen chopped spinach, thawed and squeezed dry
  • 2 14.75-oz. cans best quality red salmon
  • Vegetable oil cooking spray
Preheat oven to 350 degrees F. Cook noodles slightly less than package directions, very "al dente." Drain and set aside.

While noodles are cooking, heat oil over medium-high heat in large saucepan. Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes. Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly. Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in mustard, dill and salt and pepper to taste.

Add the spinach, salmon and cooked noodles to the cream mixture; blend well.

Spray a 9 or 10-inch ring mold with vegetable oil cooking spray. Transfer noodle mixture into the mold and press lightly. Bake 20-25 minutes. Loosen edges with a knife and invert onto platter. Garnish, if desired, with smoked salmon strips, dill sprigs and lemon slices.

*Two cans of tuna, packed in fresh spring water may be used as a substitute for the salmon.

Servings: 12

Source:
National Pasta Association

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