SALMON PASTA CASSEROLE

We love salmon, any way I cook it, we both love it.. the other day I saw a recipe on cooking.com, salmon cooked in casserole style, it caught my eyes and I was interested, so I tried it out, it tastes really good, a bit  different than regular casserole.. I rummaged my pantry and freezer and came up with this recipe..

Ingredient:
- 11/2 lbs of salmon fillet, boneless and scaled ( I let the skin on)
- 1/2 of lemon, juice it
- 1/2 cup of cooking wine or your favorite wine
- salt and pepper

For the casserole:
- 1 lbs of  Bow Tie pasta / Farfalle (you can use any kind of small pasta), cook following the instruction of the package, drain
- 1 small yellow onion, diced
- 4 cloves of garlic, finely chopped
- 2 stalks of celery, diced
- green and red bell pepper, diced
- 2 cans cream of mushroom soup
- 1 big tomato, coarsely chopped
- scallion or other herbs, finely chopped
- salt and pepper to taste
- variety of your favorite cheeses, I used mozzarella, Mexican blend
- panko breadcrumb and parmesan cheese for topping

Method:
- season salmon with lemon juice, bit of salt and pepper, pour in the wine, bake uncovered in a greased pan for 15 minutes, let it cool and coarsely flaked the salmon, set aside with all the juice in it
- sautee onion, garlic with 2 tbsp oil until fragrant, add celery, red and green bell peppers, stir until soft, add in mushroom soup, cook until it reduced a bit, add tomato, stir quickly, turn down the heat
- pour in pasta and salmon including the juice, add scallion and half of the cheese, blend well
Meanwhile, heat oven to 350'F, grease a casserole pan, pour the mixture in it, add more cheese on top, sprinkle with Panko Breadcrumb and Parmesan cheese
- bake for 40 to 60 minutes, broil for a few minutes at the end of cooking time

For 8 servings

It's good with some splash of Tabasco