Ingredients Jump to Instructions ↓

  1. 1 Salmon

  2. 1 Green onion - thinly sliced

  3. 1 tablespoon 15ml Vegetable oil

  4. 2 teaspoons 10ml Cornstarch

  5. 1 cup 237ml Chicken broth

  6. 1 tablespoon 15ml Dijon-style mustard

  7. 1/3 cup 78ml Heavy cream

  8. 1/4 cup 36g / 1 1/3oz Fresh dill - chopped

  9. 1 teaspoon 5ml Lemon juice

  10. 16 oz 454g Fettuccine - cooked following Instructions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain the salmon, rinse it in cold water and carefully remove any bones. Flake it coarsely, then set aside. In a large skillet, saute 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 fettuccine. Toss gently . and serve immediately.


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