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baked fusilli with tiger salmon

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created a tenth recipe with tiger sauce: baked fusilli and cheese with salmon.

yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For baked fusilli with tiger salmon

  • 1 lb
    dry fusilli pasta
  • 3/4 c
    honey mustard
  • 3 Tbsp
    prepared horseradish
  • 1 tsp
    ground cumin
  • 2 c
    tiger sauce, divided
  • 6
    salmon fillets, skins removed
  • 1 c
    whipped cream cheese
  • 2 Tbsp
    Old Bay seasoning
  • 2 tsp
    ground black pepper
  • 3 Tbsp
    margarine
  • 1/4 c
    all purpose flour
  • 2 c
    heavy cream
  • 2 c
    milk
  • 8 oz
    colby jack cheese, shredded
  • 8 oz
    extra sharp cheddar cheese, shredded
  • 1 c
    grated Parmesan cheese
  • 1 c
    crushed butter round crackers

How To Make baked fusilli with tiger salmon

  • 1
    Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Coat with cooking spray.
  • 2
    Cook fusilli pasta according to package directions; drain.
  • 3
    In a small bowl, combine the honey mustard, prepared horseradish, cumin and 1 cup tiger sauce; whisk together until blended. Set aside.
  • 4
    Place the salmon fillets in a aluminum-lined baking sheet. Spread whipped cream cheese on each salmon fillet. Season with Old Bay seasoning and black pepper.
  • 5
    Baste with tiger sauce mixture on each salmon fillet. Bake for 25 minutes. Cool completely. Chop into 1/2- inch chunks.
  • 6
    Melt the margarine in a large saucepan over medium heat. Gradually whisk in flour. Cook, whisking constantly, 2 minutes. Stir in milk and heavy cream and simmer for 8 minutes until slightly thickened.
  • 7
    Add the cheeses and 1/2 cup tiger sauce and whisk until smooth. Remove from heat and stir in cooked fusilli pasta and baked salmon chunks.
  • 8
    Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with crushed butter round crackers. Drizzle with remaining tiger sauce.
  • 9
    Bake for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
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