Yield: 6 servings
Measure | Ingredient |
---|---|
12 ounces | Fresh salmon fillet |
1 cup | Water (about) |
⅓ cup | Dry white wine |
10 ounces | Whole wheat pasta, cooked |
2 cups | Broccoli florets |
1 cup | Quartered fresh mushrooms |
1 \N | Red bell pepper, cut in strips |
1 cup | Marinara sauce, (separate recipe) |
⅓ cup | Lowfat buttermilk |
2 tablespoons | Grated Parmesan cheese, optional |
Poach fish in water in a medium size skillet until fish turns opague, 7-8 minutes; remove to a bowl. Cover with white wine; set aside. Steam broccoli, mushrooms and bell pepper until crisp-tender, 3-4 minutes.
Mix marinara sauce with buttermilk in a small saucepan; cook over low heat until hot. Arrange warm pasta on a large pplatter. Cover with vegetables. drain fish and divide into very small pieces and arrange over vegetables. cover with sauce and cheese, if using. Lightly toss and serve. makes 6 servings.
Note: Even nonfish lovers enjoy this recipe. It's a good dish for a buffet.
Calories: 275 Protein: 20g Carbohydrates: 40g Fat: 3g, 0.09% Sodium: 72mg Cholesterol: 25mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95