0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Meats, Dairy Fish 1 Servings

INGREDIENTS

6 oz Can salmon
1 Green onion, thinly sliced
1 tb Vegetable oil
2 ts Cornstarch
1 c Chicken broth
1 tb Dijon-style mustard
1/3 c Heavy cream
1/4 c Fresh dill, chopped
1 ts Lemon juice
16 oz Fettucine, cooked following package instructions

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?