Pasta night gets a whole new look with this easy, hearty recipe. The simplicity of the sauce (canned soup for the win!) belies the complex medley of tastes and textures waiting to be discovered. Gently seasoned salmon shines as the star, though, with its bold flavour brightening every bite.
Cut the salmon into ½-inch pieces and pat dry with paper towels.
In a small bowl mix together the salt and pepper until well combined. Sprinkle both sides of the salmon pieces with the salt-pepper mix.
Place a large, preferably nonstick, skillet over medium-high heat. Drizzle in 1 tablespoon (15 ml) canola oil and heat until shimmering.
Place salmon skin side down, if it has skin, into the hot pan. Sear for 2–3 minutes or until skin is crisped. Carefully flip the salmon pieces over and sear the other side for 1–2 minutes. Remove salmon pieces from the skillet and set aside.
Reduce heat to medium. If needed, add the remaining tablespoon of canola oil to the hot skillet. Add onions and sauté until softened and translucent; 3 to 5 minutes.
Add mushrooms, garlic, and paprika to the skillet. Sauté until mushrooms are softened; about 5 minutes.
Add in the cream of mushroom soup, white wine, pasta water, thyme, Dijon mustard, and Worcestershire sauce. Bring mixture to a simmer, stirring occasionally until mixture is homogeneous and slightly thickened; 5 minutes.
Add the salmon pieces and any juices that may have accumulated. Warm through; 2 minutes. Remove from the heat and serve hot over the cooked egg noodles. Garnish with fresh thyme or parsley.
Canadian trout or any firm fish can be used in place of the salmon.
Use tongs rather than a spatula to avoid scraping off the seared surfaces of the fish.
Cook egg noodles to al dente according to package directions using salted water; reserve ¼ cup (63 ml) of the pasta water for the sauce.
Any cream condensed soup can be substituted for the cream of mushroom soup (e.g. cream of celery or broccoli).
De-alcoholized/non-alcoholic white wine can be substituted if desired. Other alcohol-free options include ½ cup (125 ml) of seafood or vegetable broth mixed with 1–2 teaspoons of lemon juice or vinegar, or equal parts apple cider vinegar or lemon juice and water. Do not omit entirely, or you’ll miss the subtle sweetness and acidity it brings to the sauce.
