package (9 ounces) frozen cut green beans, partially thawed
1
cup half-and-half
1/4
teaspoon salt
1/4
teaspoon white pepper
5
tablespoons grated Parmesan cheese, divided
Hot cooked angel hair pasta
1. Rinse salmon and pat dry with paper towels. Remove skin and bones; discard. Cut salmon into 3/4-inch pieces.
2. Heat wok over medium-high heat 1 minute or until hot. Add butter. Swirl to coat bottom; heat 30 seconds. Add salmon; stir-fry gently 3 to 4 minutes or until fish flakes easily when tested with fork. Remove to large bowl; cover and keep warm.
3. Add tomato and onion to wok; stir-fry about 5 minutes or until onion is tender. Stir in flour until well mixed. Increase heat to high. Stir in broth and beans; cook until sauce boils and thickens. Add salmon, half-and-half, salt and pepper; cook until heated through. Add half of cheese; toss until well mixed. Spoon salmon mixture over angel hair pasta. Sprinkle with remaining cheese. Garnish as desired.
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