| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Main dish, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | Salmon, 1-pound fillet | |
| Vegetable cooking spray | ||
| 1/8 | t | Freshly ground pepper |
| 2 | T | Reduced-calorie margarine |
| 3 | Cloves garlic, minced | |
| 2 | T | All-purpose flour |
| 2 | c | Skim milk |
| 3/4 | c | Grated fresh Parmesan |
| cheese divided | ||
| 6 | c | Hot cooked spinach |
| fettuccine cooked | ||
| without | ||
| salt or fat |
INSTRUCTIONS
Spinach pasta makes a prettier dish, but plain fettuccine will work just as well. 2 Place salmon, skin side down, on a broiler rack coated with cooking spray; place rack on a broiler pan. Sprinkle with pepper. Broil 5-1/2 inches from heat 11 minutes or until salmon flakes easily when tested with a fork. Flake salmon into bite-size pieces; set aside, and keep warm. 3 Melt margarine in a medium saucepan over medium heat; add garlic, and saute 1 minute. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 8 minutes or until slightly thickened and bubbly, stirring constantly. Add 1/2 cup plus 2 tablespoons cheese; stir until cheese melts. Pour over pasta, and toss well. Top with salmon; sprinkle with remaining 2 tablespoons cheese. Yield: 6 servings (serving size: 1 cup pasta and 2 ounces salmon). CALORIES 427 (27% from fat) / PROTEIN 29.5g / FAT 12.9g (SAT 3.6g, MONO 4g, POLY 3.5g) / CARB 46.5g / FIBER 2.3g / CHOL 59mg / IRON 2.5mg / SODIUM 305 mg / CALCIUM 255mg From Cooking Light, Jan/Feb 1994, page 68. From Cooking Light, Jan/Feb 1994, page 68. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <jewel1@ix.netcom.com> on Dec 07, 1997
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