Italian recipes

Fettuccine Alfredo With Salmon

Course : Italian
Source: Cooking Light, Jan/Feb 1994, page 68
Serves: 6

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Ingredients:

1 fillet salmon fillet -- (1-pound)

1 spray vegetable cooking spray

1/8 teaspoon freshly ground pepper

2 tablespoons reduced-calorie margarine

3 cloves garlic -- minced

2 tablespoons all-purpose flour

2 cups skim milk

3/4 cup grated fresh parmesan cheese -- divided

6 cups hot cooked spinach fettuccine cooked without salt or fat

1 fillet salmon fillet -- (1-pound)

1 spray vegetable cooking spray

1/8 teaspoon freshly ground pepper

2 tablespoons reduced-calorie margarine

3 cloves garlic -- minced

2 tablespoons all-purpose flour

2 cups skim milk

3/4 cup grated fresh parmesan cheese -- divided

6 cups hot cooked spinach fettuccine cooked without salt or fat

Preparation / Directions:

Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm. Melt margarine in a medium saucepan over medium heat; add garlic, and sauté‚ 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese. Yield: 6 servings (serving size: 1 cup pasta and 2 ounces salmon).

Fettuccine Alfredo With Salmon

Ingredients:

Preparation / Directions:

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