CREAMY MAPLE AND SMOKED PEPPER SALMON AND VEGGIE PASTA BAKE

Seafood|Casseroles|Pasta

Ingredients

2, 9.7 ounce packages Cedar Bay Cedar Grilling Company Planked Atlantic Salmon – Maple & Smoked Pepper

2 tablespoons butter

1 small onion, chopped

4 garlic cloves, chopped

8 ounces shitake mushroom caps, sliced

1 small red bell pepper, chopped

2 small (or 1 medium) zucchinis, cut into small rounds

2 tablespoons flour

1 cup milk

4 ounces cream cheese, softened

1 cup heavy cream

2 tablespoons maple syrup

2 teaspoons salt

2 tablespoons lemon juice

2 ½ cup Jarlsberg or good quality Swiss cheese, shredded, divided

1 cup frozen peas, thawed

1 ½ tablespoons fresh dill, chopped (plus more for garnish)

1 pound rotini pasta, cooked al dente to package directions (reserve ¼ cup of the cooking liquid)

½ cup parmesan cheese, shredded

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.

Remove the salmon filets (on their cedar planks) from 2 packages of Cedar Bay Maple & Smoked Pepper Salmon and place them on the prepared baking sheet. Reserve any juices left in the packaging so you can add it to the sauce later – don’t waste one drop!

Place the baking sheet in the oven and bake for 8 minutes. Remove them from the oven and set aside to cool. Note – the salmon will not be fully cooked but will finish cooking in the casserole.

Reduce oven heat to 375 degrees.

Melt the butter in a large deep skillet over medium high heat. Add onions and garlic and cook until fragrant, about 2 minutes. Add the mushrooms and cook until they soften, about 2-3 minutes. Add the red bell pepper and zucchini to the pan and cook, stirring occasionally, until the zucchini begin to lightly brown and are soft, about 3-4 minutes.

Add the flour and stir until it absorbs all of the moisture in the pan.

Add the milk and cream cheese to the pan and cook, stirring and breaking up the cream cheese until it melts and the sauce begins to thicken, about 2 minutes. Add the heavy cream, maple syrup, salt, and lemon juice to the pan and stir until smooth.

Add 1 cup of the Jarlsberg, peas, and dill to the pan and stir until the cheese melts.

Crumble the salmon into bite size pieces and fold it into the sauce along with any of the extra juices and pepper from the packaging. Be sure to also scrape any of the extra pepper and seasonings from the planks into the sauce – that is good stuff!! Add the cooked pasta, parmesan cheese, and reserved pasta water to the pan. Toss gently until all of the noodles are coated fully in the sauce.

Coat a 9” x 13” baking dish with non-stick spray and add the noodle mixture to the pan, spreading the contents out evenly. Top with the remining 1 ½ cups of shredded Jarlsberg and bake for 15-20 minutes until the cheese is melted and lightly browned.

Serve hot, garnished with more dill. DEVOUR!!

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You can purchase Cedar Bay Grilling Company products at Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros.

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