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Zesty Salmon With Spinach Fettuccine

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 teaspoons 10ml Grated lemon rind

    2. 1/4 cup 59ml Fresh lemon juice - divided

    3. 1 teaspoon 5ml Olive oil

    4. 1 Skinned - (12-ounce) salmon fillet (1/2, cut into inch thick), 1/2-inch-wide strips Cooking spray

    5. 1 1/2 cups 355ml Low-salt vegetable broth

    6. 4 teaspoons 20ml Cornstarch

    7. 2 Garlic cloves - minced

    8. 2 tablespoons 30ml Low-fat sour cream

    9. 4 teaspoons 20ml Reduced-calorie stick margarine

    10. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley - divided

    11. 4 cups 948ml Hot cooked spinach fettuccine -

    12. 8 ounces uncooked past Lemon slices -

    Instructions Jump to Ingredients ↑

    1. Recipe 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 Posted to MM-Recipes Digest V4 #651 by Rooby on Jun 30, 1997

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