High quality, wild pink salmon, whole milk, butter, french roll, lemon, salt & pepper, asiago cheese, celery, roasted red peppers, pasta, fresh dill and white wine.
Cook pasta according to package instructions, leaving slightly under done. Rinse, drain and set aside. Simmer milk well seasoned with salt, pepper and white wine until reduced to the consistency of cream. Add dill and remove from heat.
Drain and flake the salmon and add the vegetables, lemon zest with a little juice, 2/3 of the bread crumbs and cheese and fold in the white sauce.