Poppy with cheese and salmon

Poppy with cheese and salmon

Everyone loves macaroni and cheese. So why not use its gravity to eat more fish? Creamy, nutritious, fast, and less than $2 a serving… This pasta has it all!


Servings: 6 | Preparation: 10 minutes | Preparation: 15 minutes

  • 1 ½ cups grated sharp white cheddar cheese
  • 2 cans of 150 g canned salmon without skin and bones
  • 2 tbsp fresh green onion
  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder

Cooking method

one. Bring a large pot of water to a boil. Boil pasta according to package instructions. Drain the water and put in a saucepan, turning off the heat.

2. While the pasta is cooking, grate the cheese, drain the salmon and chop the green onion.

3. Turn off heat and combine milk, flour and garlic powder in a medium saucepan. Season generously and add a pinch of salt.

4. Bring to a boil over medium heat, stirring regularly. When the first bubbles appear, reduce the heat to a minimum.

5. Cook, stirring constantly, for two to three minutes or until the sauce thickens.

6. Stir cheese and salmon into sauce.

7. Pour over pasta and add green onions. Mix well and serve.

The nutritional value


This recipe is best made at the last minute, but will keep in the fridge for 3 days.

Find nutritionist Genevieve O’Gleman every week in the pages of Zeste. You can also read it in his weblog Savor.ca.