1 7 1/2-ounce can Alaska salmon
2 tablespoons margarine
1/4 cup flour
2 1/2 cups low-fat milk, heated
2 tablespoons sherry
2 tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 ounces fettuccine noodles
1 tablespoon chopped parsley
Servings: 2
1. Drain and flake salmon. Set aside.
2. Melt margarine in a medium saucepan over medium heat; remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through.
3. Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.
Makes 4 appetizer servings or 2 main dish servings.
2 tablespoons margarine
1/4 cup flour
2 1/2 cups low-fat milk, heated
2 tablespoons sherry
2 tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 ounces fettuccine noodles
1 tablespoon chopped parsley
Servings: 2
1. Drain and flake salmon. Set aside.
2. Melt margarine in a medium saucepan over medium heat; remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through.
3. Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.
Makes 4 appetizer servings or 2 main dish servings.
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