I’ve mentioned before my undying love of Top Chef, but to be honest I rarely try the recipes on the show. Most of them are too meat rich that I’m not sure where to even start the process of converting to vegetarian, while others feature ingredients that are well out of my price range. However occasionally there is a challenge that gets my attention, something that sparks an idea for a recipe. A few seasons ago such a challenge happened. The cheftestants had to pick a knife to determine their sauce and then figure out a protein to go with it. A number of the non-CIA trained cheftestants were upset about this, but while they were complaining I was taking notes. While I recognized most of the sauces, a few of them threw me for a loop. One of them was the mornay sauce, something I had never come across before. Thanks to one of the ladies on the show I quickly learned it pairs well with seafood and that it is essentially a fancy cheese sauce. I was sold! After much screwing around in the kitchen I finally came up with this version which is quick and easy and delicious!
1 lb pasta of your choice (I used leftover macaroni and angel hair)
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, crushed
1 tbsp flour
1 cup milk
1/2 cup sour cream
2 oz fresh grated Parm Cheese
14 can salmon, RINSED
1. Cook pasta according to box until al dente. Drain and return to pan.
2. Meanwhile heat the olive over medium heat. Add the garlic and onion and cook, stirring, for three minutes. Add the flour and stir for another minute before slowly adding the milk and sour cream. Bring mixture to a slow bowl and then add the cheese. Once the cheese has melted add the salmon and season to taste.
3. Pour the mixture over the pasta and mix well. Serve!
Did I mention this was an easy recipe? For those that desire capers also work well in this recipe, however I was unable to find any fresh at my grocery store…guess that’s what happens when one shops late at night. So thank you Top Chef for teaching me something new!