| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Grated lemon rind |
| 1/4 |
c |
Fresh lemon juice, divided |
| 1 |
ts |
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 |
ts |
Cornstarch |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Low-fat sour cream |
| 4 |
ts |
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
1. 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.
2. Preheat broiler.
3. 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.
4. 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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