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• Ingredients
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• Seasoned salt
• 6 oz. salmon, cut into 1″ chunks
• 1 small tomato, small dice
• 1 zucchini, diced
• 1 tsp. dried dill weed, or a handful of fresh, minced
• 6 oz. cream cheese
• 2-4 Tbsp. salmon broth, or other broth
• 8 oz. frozen tortellini
• 1/3 cup shredded mozzarella

In a large pot, or Dutch oven, heat olive oil. Add garlic and stir around for a few seconds. Sprinkle salmon chunks with seasoned salt. Add salmon, tomato, zucchini, and dill to the pot. Let it cook, covered, without stirring, for a couple minutes. Stir gently. Let it cook some more, covered, until the zucchini is softened and salmon is nearly cooked. Gently stir in cream cheese and enough broth to make a sauce. Add frozen tortellini, and possibly more broth. Stir gently. Cover and let simmer over heat until tortellini are cooked (3-4 minutes), stirring as necessary. Sprinkle mozzarella over the top and cover. Heat until cheese is melted. Serve.

NOTES: My grandson was so proud of the salmon he caught on the Kenai. He presented half of it to me with the biggest smile ever. I split the filet in half and used the tail-end in this recipe. The dish is quick and really easy to make.