flaked, cooked fresh
or 2 cans sockeye salmon
Pre-heat the oven to 350F. Cook the egg noodles al dente for 7 minutes as per instructions on the package, in 8 cups of boiling, salted water. Drain. Mix the cream of mushroom soup, light sour cream, lemon juice and dill in a large bowl. Add the egg noodles, diced sweet red pepper, peas and salmon and stir to combine. Pour into a greased 2 quart casserole dish and sprinkle with the bread crumbs. Bake, uncovered in a 350F oven to heat through, approximately 15-20 minutes. To prepare the salmon, poach,grill or panfry about 200 gm of fresh sockeye salmon fillet and remove the skin before flaking. If you prefer, you can use 2 cans of sockeye salmon, but use a good quality. Drain and remove any skin or bones first.