Salmon Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Can salmon,
1: Green onion, thinly sliced
1 tbsp: Vegetable oil,
2 tsp: Cornstarch,
1 cup: Chicken broth,
1 tbsp: Dijon-style mustard,
1/3 cup: Heavy cream,
1/4 cup: Fresh dill, chopped
1 tsp: Lemon juice,
16 ounce: Fettucine, cooked following package instructions
Directions:
Drain the salmon, rinse it in cold water and carefully remove any
bones. Flake it coarsely, then set aside. In a large skillet, saut
the green onion in oil, stirring often. In a small bowl, whisk
together cornstarch and two tablespoons of chicken broth until
smooth. Whisk in mustard and remaining broth, mixing thoroughly. Pour
into the skillet with the green onions, stirring constantly . until
mixture thickens. Add heavy cream, dill, lemon juice and salmon. Heat
just to serving temperature. - In a serving bowl, pour the sauce over
the warm fettucine. Toss gently . and serve immediately.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
bones. Flake it coarsely, then set aside. In a large skillet, saut
the green onion in oil, stirring often. In a small bowl, whisk
together cornstarch and two tablespoons of chicken broth until
smooth. Whisk in mustard and remaining broth, mixing thoroughly. Pour
into the skillet with the green onions, stirring constantly . until
mixture thickens. Add heavy cream, dill, lemon juice and salmon. Heat
just to serving temperature. - In a serving bowl, pour the sauce over
the warm fettucine. Toss gently . and serve immediately.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Fish