Zesty Salmon With Spinach Fettuccine

The husband is to take his special cues from Christ as the head of the church. The wife is to take her special cues from the church as submissive to Christ. In doing this the sinful and damaging results of the Fall begin to be reversed. The Fall twisted man’s loving headship into hostile domination in some men and lazy indifference in others. The fall twisted woman’s intelligent, willing submission into manipulative obsequiousness in some women and brazen insubordination in others.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Pasta	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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. Preheat broiler. 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. 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 <MsRooby@sprintmail.com>
on Jun 30, 1997

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“Christ gives Life!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 295 Calories From Fat: 243 Total Fat: 27.4g Cholesterol: 7mg Sodium: 340.5mg Potassium: 217.3mg Carbohydrates: 10g Fiber: <1g Sugar: 5.2g Protein: 3.8g