You can use leftover fish for this delicious recipe, or use canned salmon as I did for an economical meal. I used Silk Almond Coconut Blend instead of cow's milk and it was perfect, rich and had a faint sweet flavor. When combined with wilted greens, pasta and a creamy sauce it's a winner!
2 tablespoons olive oil
12 ounces mixed greens (or spinach), washed and tough stems removed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces farfalle (bow-tie pasta)
14.75 oz. can Salmon
1 tablespoon butter
2 tablespoons rice flour (or all-purpose)
2 cups milk
3 tablespoons freshly grated Parmesan cheese
Preheat oven to 400-degrees.
Heat 1 T. of the oil in a large skillet on medium-high heat. Add the greens, still wet from rinsing, and cook covered for about 4 minutes until wilted. Add 1/4 tsp. each of the salt and pepper and mix well. Spoon spinach into a 6-cup gratin dish.
Bring 2 quarts of salted water to a boil in a large pot and add the pasta. Stir and cook for about 10 minutes until tender but still slightly al dente. Drain, then cool by running cold water over it for 30 seconds; drain well. Toss the pasta with the fish, breaking up the fish into bite-size pieces, and spread it on top of the spinach in the gratin dish.
Heat the remaining 1 T. oil and butter in a large saucepan. Add the flour and mix well. Cook for 30 seconds, whisking, then add the milk and bring to a boil, still stirring with the whisk. Remove from heat and add the remaining 1/2 tsp. salt and 1/4 tsp. pepper and mix well. Pour the sauce over the fish and pasta and sprinkle with Parmesan cheese.
Put in the oven and bake for 25-30 minutes until hot and browned on top.
– inspired by Jacques Pépin, "Essential Pépin"