| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Main dish, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Salmon (1-pound) fillet |
|
|
Vegetable cooking spray |
| 1/8 |
ts |
Freshly ground pepper |
| 2 |
tb |
Reduced-calorie margarine |
| 3 |
|
Cloves garlic, minced |
| 2 |
tb |
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
1 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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