Salmon Ratatouille with Alfredo Wine Sauce

[KarenVA]

I made up this recipe when we had some leftover stuffed salmon--and it's become one of our favorites! We also make it with shrimp or scallops, too. You can also make Linguine and serve the mix over the noodles, instead of mixing them into the sauce.

Salmon Ratatouille with Alfredo Wine Sauce

1 cooked salmon cut into small pieces
1 cup of cooked noodles—Rotini, Penne or Elbow
Olive oil
Butter or Margarine
1 onion diced
2-3 cloves of fresh garlic chopped into small pieces
1 teaspoon (about—season to your taste) of Roasted Garlic and Herb Seasoning
Coarse ground black pepper
1 Zucchini sliced into thin rounds or cubed
1 yellow squash slice into thin rounds or cubed
1 cup of frozen peas
1 15oz jar of Bertolli Alfredo Sauce
1 cup of White Riesling wine

Cook the salmon and set aside. Cook the noodles, drain and stir in a pat of butter/margarine. Coat the bottom of a large frying pan with olive oil and sauté the onions and the garlic with the Roasted Garlic and Herb seasoning until they are slightly browned. Add the Zucchini and yellow squash and stir fry until the squash is tender, but not “mooshy”. Add the salmon, noodles, and peas. Stir and add the Alfredo sauce. Rinse the jar with the wine and add it to the mixture in the frying pan. Add extra Roasted Garlic and Herb seasoning, if needed. Top with a dusting of pepper. Enjoy!!

[nonie]

Sounds so good, could you use other fish? Cod or white fish?

[KarenVA]

Sure--I don't see why not!