This recipe is courtesy of the February/March 2010 issue of Kiwi Magazine, a publication dedicated to raising healthy children. As always, I modified the ingredients to what I had on hand and reduced the levels of sodium. And it's still a very tasty dish!
Preheat the oven to 375 degrees. Cook 8-10 ounces of whole wheat rotini noodles with 1-1/2 to 2 cups fresh broccoli. Once cooked, drain the pasta and veggies and stir in 12 ounces of canned pink salmon. Heat a tablespoon of olive oil in a large skillet. Whisk in 1/4 cup whole wheat flour to the olive oil. Add 2 cups of skim milk to the rue along with a tablespoon of dried dill (the official herb of 2010), a finely sliced shallot, 1/2 teaspoon black pepper, and a tablespoon of hot sauce. Once the rue starts to thicken, remove the mixture from the heat and add 1/2 cup onion dip (sour cream combined with onion). Blend the creamy ingredients into the pasta, salmon and broccoli. Place mixture into an 8 x 8 inch glass pan and top with 1/2 cup bread crumbs. Bake for 20 minutes or until topping begins to turn golden.
