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1 cup Water
1 tablespoon Vinegar
1 Bay Leaf
8 ounce Salmon, Fillet
1 cup Cottage Cheese
2 tablespoon Milk, Skimmed
1/3 teaspoon Nutmeg, Grated
8 ounce Fettucine
2/3 cup Tomatoes, Dried
1 ounce Romano Cheese, Grated
In large frying pan, combine water, vinegar and bay leaf. Bring to a boil. Reduce heat to low; add salmon. Cover; simmer 5 mins or until opaque. Discard bay leaf. Remove salmon with slotted spoon; cool. Flake into 1 pieces.
In blender combine cottage cheese, milk and nutmeg. Process until smooth. In large pot of boiling water, cook spinach fettucine until just tender. Drain and transfer to a large serving bowl. Add tomatoes, romano and half of cottage cheese mix. Toss to combine. Add salmon and remaining cheese mix. Toss gently.
1 tablespoon Vinegar
1 Bay Leaf
8 ounce Salmon, Fillet
1 cup Cottage Cheese
2 tablespoon Milk, Skimmed
1/3 teaspoon Nutmeg, Grated
8 ounce Fettucine
2/3 cup Tomatoes, Dried
1 ounce Romano Cheese, Grated
In large frying pan, combine water, vinegar and bay leaf. Bring to a boil. Reduce heat to low; add salmon. Cover; simmer 5 mins or until opaque. Discard bay leaf. Remove salmon with slotted spoon; cool. Flake into 1 pieces.
In blender combine cottage cheese, milk and nutmeg. Process until smooth. In large pot of boiling water, cook spinach fettucine until just tender. Drain and transfer to a large serving bowl. Add tomatoes, romano and half of cottage cheese mix. Toss to combine. Add salmon and remaining cheese mix. Toss gently.
