Seahawk Pasta

1 lb of salmon (it is OK to use less if you don't have access to cheap salmon in large quantities)

1 med-large onion (or a small onion and a shallot, whatever you think will be tasty)

2 T olive oil

1 T Flour (give or take, depending on how think you like it)

3 cups chicken or fish broth (or, almost always in my experience, less)

2 avocados

12-16 oz egg noodles or bow-tie pasta (or similar)

1.       Bring lightly salted and oiled water to a boil. Add pasta and put on timer. Cook per instructions on box to al dente. Drain and return to pot. [You should know how to cook pasta, do that, leaving it a little undercooked]

2.       Heat oil on med heat in a large frying pan. Chop onions and add. Simmer till soft (3-5 min).

3.       Add flour to pan a little at a time, stirring in to make a roux. I use a soup spoon to do this.

4.       Add broth to pan ½ cup or so at a time, stirring in as you go.

5.       Cut salmon to 1” cubes or smaller. Add to pan. Let cook only 2 minutes.

6.       Add the frying pan contents to pot and stir in.

7.       Cut avocados into chunks, add to pot and fold in gently.