Healthy Salmon Stroganoff Pasta

This seafood version of Stroganoff uses salmon fillets, en-robed in a tart creamy dill sauce. Served with pasta, this is a quick, easy and healthy weeknight meal.

Fish has always been a big part of my diet. Growing up, my Dad and brother loved to go fishing (they still do) and when my brother moved away, I went fishing with Dad. We always ate what we caught and never wasted. It was a great way to stretch the grocery budget. While I have been fishing at the cottage the last few summers, we did more of a catch and release. So, we now a days we make due with store bought fish.

Salmon is one of the best sources of long-chain Omega-3 fatty acids EPA and DHA. It is an essential fat, meaning your body does not produce it and we have to get it from our diet. Being credited with many health benefits EPA and DHA are said to help decrease inflammation, lower blood pressure, reduce the risk of cancer and improve heart health. I never really was fond of salmon, until about 6 years ago, when I found a delicious Teriyaki recipe for fresh salmon. Over the years my love for fresh salmon has grown and I try to add it to our menu, at least once a month. So if I can find some fresh salmon at a reasonable price, I'll buy some. I usually roast it in the oven, with a lemon and dill. Since I had some leftover salmon in the fridge, I wondered if I could use it to make a totally new meal. Then it hit me. PASTA! With a creamy dill sauce. Very reminiscent of a stroganoff.

Stoganoff is a meal that originated in Russia and is typically a dish of sauteed pieces of beef, served in a sauce made with sour cream. I decided that the salmon would pair wonderfully with a creamy dill sauce. I used Greek yogurt, instead of sour cream, to make the dish a little healthier. The kids totally loved this pasta. They loved the creamy sauce, the dill and the chunks of delicious salmon that was found throughout. It was tangy, salty and tamed the "fishy" taste of the salmon wonderfully. A great way to turn leftovers into a totally different meal.

Salmon Stroganoff Pasta

1 box tri colour Rotini
2 Tbs olive oil
1 onion, finely chopped
1 clove garlic, minced
2 C chicken stock
2 C kale, finely chopped
1 C Greek yogurt, plain
1 Tbs Pampered Chef All Purpose Dill Mix ( or dried dill)
1/2 tsp salt
fresh ground pepper
1 1/2 C cooked salmon, broken into chunks ( you can also use canned)

Bring a large pot of salted water, to a boil. Pour in the pasta and cook according to package directions. Reserve a cup of pasta water, before draining.

While pasta is cooking, heat the olive oil in a large skillet, over medium heat. Add in the onion and cook until translucent; about 3 minutes. Add in the garlic and cook until fragrant; about 1 minute.

Add the chicken stock to the skillet and bring to a simmer. Throw in the kale, tossing to coat with liquid and let cook until tender; about 6-8 minutes. Remove the pan from the heat and stir in the sour cream, dill, salt and pepper.

Return the skillet to the heat and add the salmon. Cook gently stirring until the salmon is heated through; about 5 minutes. Add in the drained pasta and gently toss to coat with sauce; adding reserved pasta water if the sauce is too thick.

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