Baked Macaroni Shrimp and Salmon

More than just your average tuna noodle casserole.  But equally comforting, and fast.
1/2 lb large ribbed macaroni
1 dozen medium shrimp, peeled and cut in half
1/4 lb salmon fillet, skinned
1/2 cup frozen peas, thawed
1/4 lb Jalapeno Jack cheese, cubed 1/4-inch

Béchamel sauce:
1 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2+ cups milk
1/2 tsp dried dill weed

1/2 cup panko crumbs
palmful fresh parsley, minced
dash garlic powder, about 1/4 tsp
1 Tbsp olive oil

Preheat oven to 375. Bring 2 quarts of water in a medium pot to a boil for the pasta. Season generously with a tablespoon of coarse kosher salt. Stir in the pasta and cook until al dente. Drain and set aside.

Meanwhile prepare the Béchamel sauce. Melt the butter in the oil in a small sauce pan. Add the flour and cook for about 3-5 minutes until smelling a bit nutty but not darkening much. Add the 2 cups milk and turn heat to high. Whisking every once in a while, allow the mixture to come to a gentle boil and thicken. Add the dill and season to taste with salt and pepper. Adjust thickness with a bit more milk if necessary. The pasta will absorb a lot of the moisture, so the sauce should not be too thick - it should just coat the back of a spoon well. A slightly thinner sauce will keep the dish moist and creamy.

Toss the shrimp, salmon, peas and cheese into a large mixing bowl.

Add the pasta and the sauce and mix well. Turn into an oiled casserole.

Mix together the panko crumbs with the parsley, garlic powder and oil.

The crumbs should just be moist. Scatter the crumbs on top of the macaroni and bake for about 30 minutes, until nicely browned and bubbly.

Serves 4.

Cook’s Note: I used leftover previously poached salmon in this case, but you could just as well use fresh uncooked fish. You could also substitute many other varieties of fish such as grouper or cod. I also tossed in a few leftover sautéed zucchini I had hanging around. This is the perfect dish to rescue lonely leftovers. Waste not, want not.