Zesty Salmon With Spinach Fettuccine Recipe

Zesty Salmon With Spinach Fettuccine Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 tsp: Grated lemon rind,
1/4 cup: Fresh lemon juice, divided
1 tsp: Olive oil,
1: Skinned, (12-ounce) salmon fillet (1/2, cut into inch thick), 1/2-inch-wide strips
Cooking spray,
1 1/2 cup: Low-salt vegetable broth,
4 tsp: Cornstarch,
2: Garlic cloves, minced
2 tbsp: Low-fat sour cream,
4 tsp: Reduced-calorie stick margarine,
1/4 cup: Chopped fresh parsley, divided
4 cup: Hot cooked spinach fettuccine, about 8 ounces uncooked pasta
Lemon slices, optional

Directions:

1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a
large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes.
Remove salmon from bag; discard marinade. Place salmon on a broiler pan
coated with cooking spray; broil 6 minutes or until fish flakes easily when
tested with a fork, turning after 3 minutes. Set aside; keep warm.

2. Preheat broiler.

3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a
boil over medium heat; cook 1 minute, stirring constantly. Add 2
tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until
thick, stirring constantly. Remove from heat; stir in 2 tablespoons
parsley.

4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over
salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if
desired. Yield: 4 servings (serving size: 1 cup pasta, 2-1/4 ounces fish,
and 1/3 cup sauce).

>From Cooking Light Website: http://cookinglight.com 6/30/97

Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by
Rooby on Jun 30, 1997


Source from luhu.jp