Fettuccine alfredo with salmon

Yield: 6 Servings

Measure Ingredient
1 \N Salmon (1-pound) fillet
\N \N Vegetable cooking spray
⅛ teaspoon Freshly ground pepper
2 tablespoons Reduced-calorie margarine
3 \N Cloves garlic, minced
2 tablespoons All-purpose flour
2 cups Skim milk
¾ cup Grated fresh Parmesan cheese, divided
6 cups Hot cooked spinach fettuccine, cooked without salt or fat

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 5-½ 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 ½ 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.

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