| 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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