Creamy Salmon Macaroni

8 oz dry macaroni

4 oz smoked salmon (preferably wild caught Coho Pacific Salmon)

1/3 cup plain fat free yogurt

1/2 cup fat free/light mayo

1 cup frozen peas

2 tsps dry dill

2 tbsps lemon juice

1 tbsps worchestershire

1 tsps liquid smoke

1/2 tsps tarragon

1/2 tsps dry mustard

Cook the macaroni to al dente, then rinse thoroughly with cold water, or add ice. Drain thoroughly.

Broil the salmon until it turns a lighter pink but not so that it's light brown and curling-if it's just a bit tough, it will hold together. Put it on a plate on top shelf of over, arranged so that it is thin and spread out. Turn the broiler on Low, and keep the oven door cracked. Check on it frequently.

Add the mayo and yogurt next, a bit at a time until you reach the desired creaminess. Add peas next, then the rest of the ingredients.

Crumble/tear the salmon into small pieces and add, stir gently. Serve.

This is one of those that I modified heavily. I liked the basic recipe that I found, but it needed more savory flavors I though, so I added most of the herbs, the liquid smoke, and worchestershire. My son loves this recipe!

Quote:

When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs