Yield: 1 servings

Measure Ingredient
6 ounces Can salmon
1 \N Green onion, thinly sliced
1 tablespoon Vegetable oil
2 teaspoons Cornstarch
1 cup Chicken broth
1 tablespoon Dijon-style mustard
⅓ cup Heavy cream
¼ cup Fresh dill, chopped
1 teaspoon Lemon juice
16 ounces Fettucine, cooked following package instructions

Drain the salmon, rinse it in cold water and carefully remove any bones. Flake it coarsely, then set aside. In a large skillet, saut the green onion in oil, stirring often. In a small bowl, whisk together cornstarch and two tablespoons of chicken broth until smooth. Whisk in mustard and remaining broth, mixing thoroughly. Pour into the skillet with the green onions, stirring constantly . until mixture thickens. Add heavy cream, dill, lemon juice and salmon. Heat just to serving temperature. - In a serving bowl, pour the sauce over the warm fettucine. Toss gently . and serve immediately.

From the files of Al Rice, North Pole Alaska. Feb 1994

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