Salmon is inching its way toward the top of Most Favored Fish status in fresh, smoked, and canned versions. No wonder ... look at the versatility it shows.Fettuccine and Salmon
The green and white pasta underpinnings make this dish a pretty sight -- but if you prefer, use the whole package of either pasta.
- 1 lb. fresh or frozen skinless salmon fillet
- 2 cups water
- Nonstick cooking spray
- 1/3 cup finely chopped onion
- 1-1/2 cups skim milk
- 1-1/2 tsp. cornstarch
- 6 oz. reduced-fat cream cheese (Neufchatel), cubed and softened
- 1/2 cup finely shredded smoked Gouda cheese (2 oz.)
- 1 Tbsp. snipped fresh chives
- 1/4 to 1/2 tsp. coarsely ground pepper
- 1/2 of a 9-oz. pkg. refrigerated linguine
- 1/2 of a 9-oz. pkg. refrigerated spinach fettuccine
- Fresh chives with blossoms (optional)
- Thaw fish, if frozen. Rinse fish; pat dry.Cut into 4 serving-size pieces.
1. In a large skillet bring water to boiling. Measure thickness of fish. Add fish to skillet. Return to boiling; reduce heat. Cover and simmer until fish begins to flake easily with tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness.) Drain; keep warm.
2. Meanwhile, coat a medium saucepan with nonstick spray. Add onion and cook until tender. Stir together milk and cornstarch. Add to saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Add cream cheese and Gouda. Cook and stir until melted. Stir in snipped chives and coarsely ground pepper.
3. Meanwhile, cook pasta according to package directions; drain. Divide pasta among 4 dinner plates; place salmon over pasta. Spoon sauce over salmon. If desired, garnish with chives.
Makes 4 servings.
Nutrition facts per serving: 566 cal., 26 g total fat (13 g sat. fat), 131 mg chol., 579 mg sodium, 43 g carbo., 0 g fiber, 40 g protein.Suggested Menu for "Laid-Back Dinner Party"
- Fettuccine and Salmon
- Asparagus and Tomato Salad
- Dinner Rolls
- Rhubarb Raspberry Pie